Garlic and Thyme Roasted Spring Vegetables
Roasted with garlic and fresh thyme make a great antipasto addition, side dish, or salad topping, giving this dish a burst of flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2pounds baby potatoes, scrubbed and halved if small, quartered if large
- 4carrots, peeled and sliced
- 2large parsnips, peeled, core removed and sliced
- 3tablespoons extra-virgin olive oil
- Ground black pepper, to taste
- Salt, to taste
- 3large cloves garlic, peeled and finely chopped
- 4to 6 sprigs fresh thyme, de-stemmed
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 425 F. Place the potatoes, carrots, and parsnips in a single layer in a large roasting pan or rimmed baking sheet. Drizzle the vegetables with olive oil, season with pepper and salt, and toss with clean hands or a large spoon to coat the vegetables evenly with the oil and seasonings.Step 3
Roast the vegetables in the preheated oven for 20 to 25 minutes, until the undersides begin to brown and the vegetables start to soften. Turn the vegetables with a spatula or spoon, and roast for 10 minutes more.Step 4
Add the garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes, until vegetables reach desired doneness.Step 5
Enjoy!