Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
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!
Used this recipe to make roasted Brussel Sprouts and Yukon Gold potatoes. Came out great but will back off the thyme and pepper next time.
Yummy!!! I love roasted vegetables and these are no exception. Like a previous reviewer I used fresh thyme (so I used less) and everything was cooked perfect. Thank you for posting. Made for 2013 Zaar Cookbook Tag game.