Roasted Vegetables With Thyme
photo by justcallmetoni
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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!
-
My GOD, these were delicious! I've never roated vegetables before and they were the hit of my families (late) christmas dinner. They loved them more than the very expensive beef tenderloin I slaved over. I thought they were a bit overdone as I forgot they were in the oven but even a bit blackend they were fantastic!!!!!
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.