Garlic and Thyme Roasted Spring Vegetables
Ingredients
- 2 pounds baby potatoes, scrubbed and halved if small, quartered if large
- 4 carrots, peeled and sliced
- 2 large parsnips, peeled, core removed and sliced
- 3 tablespoons extra-virgin olive oil
- Ground black pepper, to taste
- Salt, to taste
- 3 large cloves garlic, peeled and finely chopped
- 4 to 6 sprigs fresh thyme, de-stemmed
Instructions
Garlic and Thyme Roasted Spring Vegetables serves 4 original recipe by thespruceeats.com.
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