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Thyme-Scented Roasted Vegetables
(Makes about 8 servings)

Ingredients

6 cups assorted fresh vegetables (such as brussel sprouts, beets, carrots, parsnips, sweet potatoes and onion)
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
Fresh ground pepper, to taste


Directions

• Preheat oven to 450°F.
• Rinse and lightly scrub vegetables. Dry thoroughly. Pare vegetables if necessary. Cut all vegetables into uniform pieces, about 1 inch each.
• In large bowl, toss vegetables with olive oil, thyme, salt and pepper.
• Grease the bottom of a shallow roasting pan (not glass) or jelly-roll pan. Spread the vegetables in the pan in a single layer. Do not crowd the vegetables.
• Roast vegetables, stirring every ten minutes, about 30 minutes or until tender and lightly browned.