Thyme and Garlic Roasted Potatoes, Brussels Sprouts and Carrots
"Delicious, healthy and easy."
photo by GaylaJ
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
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.
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Reviews
-
Yummy!!! Very easy, great combo, & beautiful flavors!! Sprinkled with some salt & pepper for pure happiness! thanks!! -
Loved it! We used sweet potatoes and added some sea salt + pepper. Thanks! -
I love roasted vegetables, and these were no exception. I had to substitute dried thyme, as I didn't have fresh on hand, and when I removed the pan from the oven to add the garlic, I also tossed in some kosher salt and freshly ground black pepper. Delicious--thanks for posting! -
I added extra garlic, which is the norm for our garlic loving family. I am not usually a fan of cooked carrots, but I liked them this way. The potatoes were the favorite, followed by the carrots and the brussel Sprouts were the least favorite. Next time I may adjust the amounts of those three main ingredients according to my families preferences.. -
Really easy and tasty!
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Tweaks
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Very good! I used Becel cooking spray instead of the oil. The potatoes & brussel sprouts were perfect but the carrots were a little too crunchy - I guess I'll have to cut them into even smaller chunks next time. I would also prefer a stronger garlic flavour.
RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.
