Name: Thyme-Infused Vegetables
Ingredients: 8 md Shallots; peeled; 2 md Red-skin potatoes; Cut into 1 1/2-inch cubes; 2 md Turnips; cut into; Cut into 1 1/2-inch cubes; 2 md Parsnips; peeled and; Cut into 1 1/2-inch cubes; 4 md Carrots; peeled and; Cut into 1 1/2-inch cubes; 1 sm Rutabaga; peeled and; Cut into 1 1/2-inch cubes; 2 Cloves garlic; minced; 1/4 c Olive oil; 1 tb Chopped fresh thyme; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime3	1	servings

INGREDIENTS

8	md	Shallots; peeled
2	md	Red-skin potatoes
		Cut into 1 1/2-inch cubes
2	md	Turnips; cut into
		Cut into 1 1/2-inch cubes
2	md	Parsnips; peeled and
		Cut into 1 1/2-inch cubes
4	md	Carrots; peeled and
		Cut into 1 1/2-inch cubes
1	sm	Rutabaga; peeled and
		Cut into 1 1/2-inch cubes
2		Cloves garlic; minced
1/4	c	Olive oil
1	tb	Chopped fresh thyme
		Salt and freshly ground black pepper

INSTRUCTIONS

8 SERVINGS DAIRY-FREE
Roasted root vegetables are always a treat. The natural sugar in the
vegetables caramelizes during roasting and creates a sweet-savory flavor.
Feel free to alter proportions of vegetables to suit your guests'
preferences.
PREHEAT OVEN to 450 F. In a large bowl, combine vegetables, garlic, oil,
thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to
a baking dish and bake until tender and browned, 35 to 40 minutes. Serve
warm.
PER SERVING: 137 CAL.; 2G FROT.; 7G TOTAL FAT (1G SAT. FAT); 17G CARB.; 0
CHOL.; 99MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 68
Converted by MM_Buster v2.0l.

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