Roasted Root Vegetables

Ingredients

  • 3 large carrots, peeled and thickly sliced

  • 8 oz Brussels sprouts, halved

  • 1 lb baby red potatoes, halved

  • 1/2 lb sweet potatoes, peeled and thickly sliced

  • 6 cloves garlic, whole

  • 1 red onion or shallot

  • 1/4 cup extra virgin olive oil

  • 1 Tbsp honey

  • 4 tsp fresh thyme, minced

  • pinch red pepper flakes

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Make

  1. Preheat oven to 400F
  2. Toss desired vegetables in olive oil, honey, and spices
  3. Distribute evenly onto two sheet pans. Roast for 35-40 minutes, turning halfway through

YIELD | 6 servings

TAGS | Vegetables

NOTES |

  • Ample spacing on sheet pan is important to avoid steaming instead of roasting