Source: dLife

Potatoes, turnips, carrots, and parsnips coated in garlic, oil, and thyme.

Servings

8 medium shallots , peeled
2 Potatoes, with skin, fresh, medium 2 1/4"-3 1/4" , scrubbed and cut into 1 1/2-inch cubes (red potatoes)
2 Turnips, fresh, medium , scrubbed and cut into 1 1/2-inch cubes
1 cup fresh sliced parsnip , peeled and cut into 1 1/2-inch cubes (2 medium parsnips)
4 medium carrots , scrubbed and cut into 1 1/2-inch slices
1 Rutabaga, fresh, small , peeled and cut into 1 1/2-inch cubes
2 medium garlic cloves , minced
0.25 cup olive oil
1 tbsp fresh thyme , chopped
1 pinch salt and pepper

1 Preheat oven to 450 degrees F.
2 In a large bowl combine vegetables, garlic, oil, thyme, salt, and pepper.
3 Toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned (35 to 40 minutes).

Natural sugar in root vegetables caramelizes during roasting and creates sweet-savory flavor.