Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots

Thyme and Garlic Roasted Potatoes
Spread the love

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

Servings: 6

Time preparation: 5 min.

Time total: 45 min.

Sending
User Review
4.1 (701 votes)

You May Also Like