Thyme-Infused Vegetables

(Serves 8) 


8 medium shallots, peeled 
2 medium red skin potatoes, cut into 1-½ inch cubes 
2 medium turnips, cut into 1-½ inch cubes 
2 medium parsnips, peeled and cubed 
4 medium carrots, peeled and cubed 
1 medium butternut squash, peeled and cubed 
2-3 beets, peeled and cubed 
2 cloves garlic, minced 
¼ cup olive oil 
1 tbs. chopped fresh thyme 
Salt and freshly ground black pepper 

• 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 (224g): 175 calories, 7g fat, 1g sat fat, 27g carbohydrate, 2.7g protein, 5.2g fiber, 361mg sodium,