Roasted Spring Vegetables With Garlic and Thyme
:max_bytes(150000):strip_icc()/roasted-root-vegetables-88301055-580fd9755f9b58564c4f8b7e.jpg)
Nutritional Guidelines (per serving) | |
---|---|
390 | Calories |
11g | Fat |
69g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings: 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. |
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
-
Gather the ingredients.
-
Preheat the oven to 425 F.
-
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.
-
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.
-
Add the garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes, until vegetables reach desired doneness.
Recipe Tags: