Oven-Roasted Vegetables

• EVOO
• 1 lb small red potatoes or skinned sweet potatoes
• 1 lb Brussels sprouts, trimmed and halved
• 3 carrots, chopped
• 2 parsnips, speared
• pearl onions
• 1/2 tsp salt
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp thyme
• 2-4 cloves garlic, halved (optional)

1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half lengthwise and place them in a cooking dish or sheet pan, along with other veggies.
3. Drizzle 3-5 tablespoons of olive oil over the vegetables and then sprinkle with 1 teaspoon salt then 1/2 teaspoon pepper and thyme. Toss with your hands.
4. Roast the vegetables in the oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

evoo, red potatoes, brussels, carrots, parsnips, pearl onions, salt, salt, pepper, thyme, garlic

Taken from www.epicurious.com/recipes/member/views/oven-roasted-vegetables-50124568 (may not work)