Boistfort Valley Farm
Community Supported Recipe Box

Roasted Vegetables with Fresh Thyme


  • Olive oil
  • 3 medium potatoes, cut into 1-inch pieces
  • 2 cups chopped carrots
  • 1 large rutabaga, CAREFULLY peeled and cut into 1-inch pieces
  • 2 medium onions, cut into thin wedges
  • 2-3 large parsnips, peeled and cut into 1-inch pieces
  • 5 cloves garlic, cut into thin slices
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 cup vegetable broth


dish: side
season: fall

Preheat oven to 400 degrees F. Grease a large baking dish with olive oil. Stir all vegetables and oil and arrange on the pan. Roast for about 30 minutes, then add broth and stir. Roast an additional 20 minutes or until vegetables are tender.