Roasted Root Vegetable Medley

Ingredients

  • Beets — peeled, 1/4 inch dice
  • Carrots — peeled, cut on diagonal
  • Parsnips — peeled, cut on diagonal
  • Broccoli (or broccolini) — trimmed and cut
  • Shallots — thinly sliced
  • Garlic — whole cloves (2-3)
  • Whole thyme sprigs

Instructions

  • Toss with olive oil, salt and pepper
  • Put on roasting sheet
  • Layer thyme on top
  • Roast @ 425 for about 25-35 minutes
  • Remove thyme before serving
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