Oven Roasted Vegetables Recipe

Ingredients

EVOO

1 lb small red potatoes or skinned sweet potatoes

1 lb Brussels sprouts, trimmed and halved

3 carrots, chopped

2 parsnips, speared

pearl onions

1/2 tsp salt

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp thyme

2-4 cloves garlic, halved (optional)

Preparation

Preheat the oven to 425 degrees F.

Cut the potatoes in half lengthwise and place them in a cooking dish or sheet pan, along with other veggies.

Drizzle 3-5 tablespoons of olive oil over the vegetables and then sprinkle with 1 teaspoon salt then 1/2 teaspoon pepper and thyme. Toss with your hands.

Roast the vegetables in the oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.