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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Be adventurous! Add other roast able such as celery, fennel or even Brussels sprouts! This is the combination that I love! Ingredients:
2 tablespoons olive oil |
2 large garlic cloves, minced |
1 tablespoon thyme, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 lb small red potato, skinned, cut in half |
1 large onion, quartered |
8 ounces carrots, pealed cut into 1 inch rounds |
8 ounces turnips, peeled, cut into bite size cubes |
Directions:
1. Preheat to 425°F
2. Combine the oil and garlic in a large roasting pan and place in the oven for 2 minutes until the garlic starts to sizzle. Remove the pan from the oven and stir in the thyme, salt and pepper.
3. Add the potatoes, onion, carrots, and turnips, toss until well coated. Cover and bake for 30 minutes.
4. Increase oven temp to 450°F, and bake, uncovered for 30 minutes until the veggies are lightly browned and can easily be pierced with a fork.
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