Roasted Spring Vegetables With Garlic and Thyme

Roasted root vegetables
Anthony-Masterson / Getty Images
Ratings
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
390 Calories
11g Fat
69g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 390
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 189mg 8%
Total Carbohydrate 69g 25%
Dietary Fiber 10g 37%
Protein 8g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spring's first root vegetables are incomparably fresh and sweet; roasted with garlic and fresh thyme make a great antipasto addition, side dish, or salad topping.

Ingredients

  • 2 pounds baby potatoes, scrubbed and halved if small, quartered if large
  • 4 carrots, peeled and sliced
  • 2 large parsnips, peeled, woody core removed ​and sliced
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper and salt
  • 3 large cloves of garlic, peeled and finely chopped
  • Leaves from 4 to 6 sprigs fresh thyme, woody stems discarded

Steps to Make It

  1. Preheat the oven to 425 F.

  2. Place the potatoes, carrots, and parsnips in a single layer in a large roasting pan or rimmed baking sheet. Drizzle the vegetables with the olive oil, season with pepper and salt, and toss with clean hands or a large spoon to coat the vegetables evenly with the oil and seasonings.

  3. Roast the vegetables in the preheated oven for 20 to 25 minutes, until the undersides begin to brown and the vegetables start to soften. Turn the vegetables with a spatula or spoon, and roast for 10 minutes more.

  4. Add the garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes, until vegetables reach desired doneness.