Thyme-Scented Roasted VegetablesStaff | Delicious Living
- Serves: 6 people
- Calories per serving: 158
These intensely flavored vegetables are substantial enough to stand alone as a meal; or serve them hot out of the oven with a tossed green salad and warm, whole-grain bread for a satisfying lunch on a cold winter day.
- Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
- Place red potatoes, sweet potatoes, carrots, parsnips, onions and garlic in cooker. Season with salt and pepper, and toss to coat. Add broth. Place covered pot in a cold oven. Set oven to 450° and cook for 1 to 1-1/2 hours, or until vegetables are tender.
- Remove from oven and stir in thyme. Replace cover and let stand for 10 minutes longer. Season to taste with additional salt and pepper; drizzle with olive oil if desired. Garnish with fresh thyme sprigs and serve hot.
Calories 158,Fat 1,Perfat 3,Cholesterol 0,Carbo 36,Protein 3Sodium