Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

Delicious, healthy and easy.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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.