There is little I enjoy in the kitchen like a fresh pan of roasted root vegetables on a cool day. The addition of thyme and garlic only makes these all the more delectable and addictive.
8 Baby Red Potatoes, quartered
8 Baby Purple Potatoes, quartered (may sub for more red)
1 Bag Organic Baby Carrots
1 Yellow Onion, peeled & coarsely chopped
1 Red Pepper, seeded & coarsely chopped
7 Sprigs of Thyme, destemmed (or other herb of choice)
4 Large Garlic Cloves, Minced
3 tbsp Extra Virgin Olive Oil
Salt & Fresh Cracked Black Pepper, to taste
Place all ingredients in a casserole dish and stir to combine.
Place on middle rack in oven and roast at 400 degrees 45 min.-1 hr. or until vegetables are fork-tender.
Garnish with more fresh thyme and serve.