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.