Roasted Vegetables With Thyme |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies. Ingredients:
1 1/2 teaspoons dried thyme |
1 teaspoon salt |
1 teaspoon black pepper |
4 medium red potatoes, scrubbed and chunked |
1 lb baby carrots |
2 onions, cut into 1/2-inch wedges |
2 tablespoons olive oil |
2 garlic cloves, minced |
Directions:
1. Heat oven to 400°.
2. Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
3. Add olive oil and toss again.
4. Place on a 15 x10 pan.
5. Bake uncovered, for 20 minutes.
6. Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.
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