Thyme and garlic roasted winter vegetables

Dress up winter vegetables in fresh thyme and garlic for a delicious side to your Sunday roast.

Preheat oven to 220C. Line 2 large roasting pans with baking paper. Place potatoes, Brussels sprouts, carrots, oil and thyme in a large bowl. Season with salt and pepper. Toss to combine. Place vegetables in pans in a single layer.
Roast vegetables for 20 minutes. Sprinkle garlic over vegetables. Swap pans in oven and roast for further 20 minutes or until vegetables are golden and tender.

Source

800g Desiree potatoes, unpeeled, cut into 3cm chunks

800g Brussels sprouts, trimmed, outer leaves removed

800g carrots, peeled, cut into 3cm chunks

1/4 cup extra virgin olive oil

2 tbsp thyme leaves

4 garlic cloves, crushed

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