Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

Wendys Kitchen's Note:

Delicious, healthy and easy.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 800 g potatoes, cut into 3cm chunks
• 800 g Brussels sprouts, trimmed
• 800 g carrots, peeled cut into 3cm chunks
• 1/4 cup olive oil (or less)
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, crushed

Directions:

1. Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
2. Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
3. Roast for 20 minutes.
4. Add garlic and roast a further 20 minutes until golden and tender.

Reviews

[Mindelicious]

Yummy!!! Very easy, great combo, & beautiful flavors!! Sprinkled with some salt & pepper for pure happiness! thanks!!

[kelly in TO]

Loved it! We used sweet potatoes and added some sea salt + pepper. Thanks!

[GaylaJ]

I love roasted vegetables, and these were no exception. I had to substitute dried thyme, as I didn't have fresh on hand, and when I removed the pan from the oven to add the garlic, I also tossed in some kosher salt and freshly ground black pepper. Delicious--thanks for posting!