Thyme-Infused Vegetables

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

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

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

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