Roasted Root Veggies - cooking recipe

Ingredients

2 1/2 lbs assorted root vegetables like beets, carrots, parsnips and onion, cut into bite-size pieces
2 cloves garlic, peeled
4 sprigs fresh thyme
3 tbsp olive oil

Preparation

Preheat oven to 425\u00b0F. Line a roasting pan with aluminum foil.
Toss vegetables, garlic and thyme with olive oil in prepared pan. Roast, stirring once, for 25 mins, or until vegetables are tender. Smash garlic and remove thyme sprigs. Season.