Thyme Roasted Vegetables
2013-12-22
- Yield : about 7 cups
- Prep Time : 25m
- Cook Time : 45m
- Ready In : 1:15 h
One of my favorite new recipes I found and adapted. We ate this so fast!! So tasty!! The photo is of the potatoes raw– I didn’t take a picture after it was done. Enjoy!
Ingredients
- 2 lbs. red potatoes, cubed (about 9 cups)
- 1 onion, sliced
- 3 medium carrots, sliced
- 1/2 lb fresh mushrooms, destemed and halved
- 1 large sweet yellow pepper, cut into 1 1/2 inch pieces
- 1 large sweet red pepper, cut into 1 1/2 inch pieces
- 2 Tablespoons oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
Method
Step 1
Preheat oven to 400 F. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
Step 2
Transfer to a 15x10x1-inch baking pan. Roast 45-50 minutes or until tender, stirring occasionally. Enjoy!
Average Member Rating
(5 / 5)
3 people rated this recipe
Related Recipes:
-
Mexican Inspired Tacos with Prime Shreds
-
Fully Loaded Burrito with Mole Sauce
-
Biscuits
-
Southwestern Soup
-
Green Buddha Bowl
