Recipe by Marie
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.
Top Review by Dr. Jenny
DH and I served this tonight as a side to our lamb chops. We thought it was good. It was easy to put together and prep. I found my veggies at the end to be a little dry and so I drizzled olive oil over my end product. I also would have liked my carrots to have been a bit softer. Therefore, I think Chef Debs, who reviewed this recipe, had a good idea when she used sliced carrots. We followed all ingredients and directions as posted. Thanks!
- 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 See How It's Made
- Heat oven to 400°.
- Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
- Add olive oil and toss again.
- Place on a 15 x10" pan.
- Bake uncovered, for 20 minutes.
- Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.