Recipe for Thyme-Infused Vegetables

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Yield:

Ingredients:

Amount	Ingredient
8 med	shallots, peeled
2 med	red-skin potatoes
	cut into 1 1/2-inch cubes
2 med	turnips, cut into
	cut into 1 1/2-inch cubes
2 med	parsnips, peeled and
	cut into 1 1/2-inch cubes
4 med	carrots, peeled and
	cut into 1 1/2-inch cubes
1 sm	rutabaga, peeled and
	cut into 1 1/2-inch cubes
2 x	cloves garlic, minced
1/4 cup	olive oil
1 tbl	chopped fresh thyme

Instructions:

Instructions: 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.

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