Delicious Living
  • 1/2 pound red potatoes, scrubbed and cut into 1-inch chunks
  • 1/2 pound sweet potatoes, scrubbed and cut into 1-inch chunks
  • 1/2 pound carrots, scrubbed and cut into 1-inch chunks
  • 1/2 pound parsnips, scrubbed and cut into 1-inch chunks
  • 2 small sweet yellow onions, peeled and cut into eighths
  • 10 cloves garlic, peeled and lightly crushed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup low-sodium chicken broth or vegetable broth
  • 2 tablespoons fresh thyme leaves
  • Olive oil
  • Fresh thyme sprigs (for garnish)

Thyme-Scented Roasted Vegetables

Staff | 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.

  1. Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
  2. 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.
  3. 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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.