Thyme-infused vegetables

Yield: 1 servings

Measure Ingredient
8 mediums Shallots; peeled
2 mediums Red-skin potatoes
\N \N Cut into 1 1/2-inch cubes
2 mediums Turnips; cut into
\N \N Cut into 1 1/2-inch cubes
2 mediums Parsnips; peeled and
\N \N Cut into 1 1/2-inch cubes
4 mediums Carrots; peeled and
\N \N Cut into 1 1/2-inch cubes
1 small Rutabaga; peeled and
\N \N Cut into 1 1/2-inch cubes
2 \N Cloves garlic; minced
¼ cup Olive oil
1 tablespoon Chopped fresh thyme
\N \N Salt and freshly ground black pepper

8 SERVINGS DAIRY-FREE

Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor.

Feel free to alter proportions of vegetables to suit your guests' preferences.

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

PER SERVING: 137 CAL.; 2G FROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 99MG SOD.; 3G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.

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