Roasted Medley of Vegetables with Thyme

20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"This recipe is made for people that are not fond of vegetables. The thyme gives the them a special flavour and the aroma while they are cooking is heavenly. The recipe is for 8-10 but I bet 4 people can manage the whole pan - it is so good. The recipe is originally from Taste of Home by Jasmine Rose with a wee bit of tweaking by me. I cut the carrots & persnip into slices just over 1/4". Make this vegan by using margerine instead of butter"

Original is 9 servings

Nutritional

  • Serving Size: 1 (212.4 g)
  • Calories 167.3
  • Total Fat - 7.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 19.2 mg
  • Sodium - 360.5 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.6 g
  • Protein - 6 g
  • Calcium - 33.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400F

Step 2

Combine all the prepared vegetables in a large bowl

Step 3

Melt the butter, add oil. thyme, salt & pepper, stir

Step 4

Pour over the vegetables and toss well

Step 5

I like to use my hands to thoroughly mix the oil nd veggies

Step 6

Pour vegetables into a roasting pan large enough so there is a double layer of veggies

Step 7

Roast checking occasioally and stir a few times

Step 8

Takes from 45 minutes to 1 hour.

Tips


No special items needed.

0 Reviews

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