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.

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