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.
Thyme-Scented Roasted Vegetables
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Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Thyme-Scented Roasted Vegetables
Amount Per Serving
Calories 158
* Percent Daily Values are based on a 2000 calorie diet.
Calories 158,Fat 1,Perfat 3,Cholesterol 0,Carbo 36,Protein 3Sodium
