Ingredients
1 lb. small potatoes
1 lb. sweet potatoes, peeled
1 large carrot
2 parsnips
1/2 rutabaga, peeled
1/2 c olive oil
2 cloves garlic, minced
1 T chopped fresh thyme or 1/2 t dried thyme
1 t salt
1/2 t freshly ground black pepper
Preparation
Cut vegetables into 1/2 inch pieces. Place in cold water if they begin to discolor as you prepare them. Combine oil with garlic, salt, thyme, and pepper. Toss with well-drained and dried vegetables. Spread vegetables in a single layer on a baking sheet. Bake in preheated oven at 425F for approx 45 mins or until veggies are well browned and tender. Stir twice during baking,
