Roasted Medley of Vegetables with Thyme

9
Servings
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 recipe yields 9 servings
OK

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 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 & Variations


No special items needed.

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