Thyme Roasted Vegetables

• 8 oz. shallots, peeled
• 2 medium red-skinned potatoes, cut into 1 1/2-inch pieces
• 2 medium turnips, cut into 1 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1 1/2-inch pieces
• 4 medium carrots, cut into 1 1/2-inch pieces
• 1 small rutabaga, peeled and cut into 1 1/2-inch pieces
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 Tbs. chopped fresh thyme
• Thyme sprigs for garnish

1. Preheat oven to 450F.
2. In large bowl, combine vegtables, garlic, oil, thyme, and salt and freshly ground pepper to taste; toss to coat evenly.
3. Transfer coated vegetables to large baking dish and bake until tender and browned, 35 to 40 minutes.
4. Serve hot.

shallots, potatoes, parsnips, carrots, garlic, olive oil, thyme, thyme

Taken from www.vegetariantimes.com/recipe/thyme-roasted-vegetables/ (may not work)