Thyme-Scented Roasted Vegetables

 

roasted-veggies_un-071b-002

Aren’t these veggies simply lovely????  Even better, they’re yummy too!

 

INGREDIENTS

  • 6 cups assorted fresh vegetables (such as brussels sprouts, beets, carrots, parsnips, sweet potatoes, and onion)
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon sea salt
  • Fresh ground pepper, to taste

PREPARATION INSTRUCTIONS

  • Preheat oven to 450°F.
  • Rinse and lightly scrub vegetables. Dry thoroughly. Pare vegetables if necessary. Cut all vegetables into uniform pieces, about 1 inch each.
  • In large bowl, toss vegetables with olive oil, thyme, salt and pepper.
  • Grease the bottom of a shallow roasting pan (not glass) or jelly-roll pan. Spread the vegetables in the pan in a single layer. Do not crowd the vegetables.
  • Roast vegetables, stirring every ten minutes, about 30 minutes or until tender and lightly browned.

*www.alacartekitchen.wordpress.com

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