Thyme-Scented Roasted Vegetables
Servings
6people
Servings
6people
Ingredients
  • 1/2pound red potatoes, scrubbed and cut into 1-inch chunks
  • 1/2pound sweet potatoes, scrubbed and cut into 1-inch chunks
  • 1/2pound carrots, scrubbed and cut into 1-inch chunks
  • 1/2pound parsnips, scrubbed and cut into 1-inch chunks
  • 2small sweet yellow onions, peeled and cut into eighths
  • 10cloves garlic, peeled and lightly crushed
  • 1teaspoon salt
  • 1teaspoon freshly ground black pepper
  • 1/2cup low-sodium chicken broth or vegetable broth
  • 2tablespoons fresh thyme leaves
  • Olive oil
  • Fresh thyme sprigsfor garnish
Instructions
  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.
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