Oven-Roasted Vegetables W/ Sweet Potatoes
- EVOO
- 1 lb sweet potatoes or small white potatoes
- Baby Carrots
- Pearl Onions or Sweet onions
- Asparagus
- 1/2 teaspoon thyme
- 1/2 salt & pepper
- 1 head of garlic
- Switch the oven to 425 degrees F.
- Place on a sheet pan. Cut the potatoes into sixths and place them on the pan with baby carrots, pearl onions and next to the head of garlic wrapped in foil with top sliced off. Drizzle 4 tablespoons of olive oil over the veggies and garlic then seal up foil, and then sprinkle with thyme 1 teaspoon salt and 1/2 teaspoon pepper.
- Toss with your hands. Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
- Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables.
evoo, sweet potatoes, carrots, onions, thyme, salt, garlic
Taken from www.epicurious.com/recipes/member/views/oven-roasted-vegetables-w-sweet-potatoes-50124565 (may not work)