1/2poundred potatoes, scrubbed and cut into 1-inch chunks
1/2poundsweet potatoes, scrubbed and cut into 1-inch chunks
1/2poundcarrots, scrubbed and cut into 1-inch chunks
1/2poundparsnips, scrubbed and cut into 1-inch chunks
2smallsweet yellow onions, peeled and cut into eighths
10clovesgarlic, peeled and lightly crushed
1teaspoonfreshly ground black pepper
1/2cuplow-sodium chicken broth or vegetable broth
2tablespoonsfresh thyme leaves
Fresh thyme sprigsfor garnish
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.
Thyme-Scented Roasted Vegetables
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.