Thyme And Garlic Roasted Potatoes, Brussels Sprouts And Carrots - cooking recipe

Ingredients

800 g potatoes, cut into 3cm chunks
800 g Brussels sprouts, trimmed
800 g carrots, peeled cut into 3cm chunks
1/4 cup olive oil (or less)
2 tablespoons fresh thyme leaves
4 garlic cloves, crushed

Preparation

Preheat oven to 220 Degrees Celsius Line large roasting pan (you may need 2) with baking paper.
Mix all ingredients (except garlic) together and spread vegetables over the trays in a single layer.
Roast for 20 minutes.
Add garlic and roast a further 20 minutes until golden and tender.