potatoes, cut into 3cm chunks
Brussels sprouts, trimmed
carrots, peeled cut into 3cm chunks
( or less)
fresh thyme leaves
garlic cloves, crushed
- Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
- Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
- Roast for 20 minutes.
- Add garlic and roast a further 20 minutes until golden and tender.