Roasted Root Vegetable

Name: Roasted Root Vegetable
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 29.58 ml olive oil; 2 large garlic cloves, minced; 14.79 ml thyme, crushed; 2.46 ml salt; 2.46 ml pepper; 453.59 g small red potato, skinned, cut in half; 1 large onion, quartered; 226.79 g carrots, pealed cut into 1 inch rounds; 226.79 g turnips, peeled, cut into bite size cubes

Submitted by Erin Justice

"Be adventurous! Add other roast able such as celery, fennel or even Brussels sprouts! This is the combination that I love!"

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photo by dianegrapegrower

Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 6

ingredients

29.58 ml olive oil
2 large garlic cloves, minced
14.79 ml thyme, crushed
2.46 ml salt
2.46 ml pepper
453.59 g small red potato, skinned, cut in half
1 large onion, quartered
226.79 g carrots, pealed cut into 1 inch rounds
226.79 g turnips, peeled, cut into bite size cubes

directions

Preheat to 425°F
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.
Add the potatoes, onion, carrots, and turnips, toss until well coated. Cover and bake for 30 minutes.
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.