Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

środa, 5 lutego 2014

Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

Time: 45 mins

Ingredients

• 800 g potatoes, cut into 3cm chunks
• 800 g Brussels sprouts, trimmed
• 800 g carrots, peeled cut into 3cm chunks
• 1/4 cup olive oil (or less)
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, crushed

Directions

• 1 Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
• 2 Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
• 3 Roast for 20 minutes.
• 4 Add garlic and roast a further 20 minutes until golden and tender.