Free Recipe Thyme-Infused Vegetables
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Thyme-Infused Vegetables Recipe
8 md Shallots; peeled
2 md Red-skin potatoes
Cut into 1 1/2-inch cubes
2 md Turnips; cut into
Cut into 1 1/2-inch cubes
2 md Parsnips; peeled and
Cut into 1 1/2-inch cubes
4 md Carrots; peeled and
Cut into 1 1/2-inch cubes
1 sm Rutabaga; peeled and
Cut into 1 1/2-inch cubes
2 Cloves garlic; minced
1/4 c Olive oil
1 tb Chopped fresh thyme
Salt and freshly ground
-black pepper
Thyme-Infused Vegetables Preparation
8 SERVINGS DAIRY-FREE Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor. Feel free to alter proportions of vegetables to suit your guests” preferences. PREHEAT OVEN to 450 F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm. PER SERVING: 137 CAL.; 2G FROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0 CHOL.; 99MG SOD.; 3G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 68 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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