Roasted Garden Veggies

-a recipe from the potager-

Ingredients

-A mélange of fresh root vegetables from the garden or farmers market that have not gotten too big. Mine included tri-carrots, baby ruby beets, small turnips, garlic and cherry tomatoes added in the last 10 minutes. (other additions could be red inion, scallion, or fingerling potatoes)

-1 cup cherry tomatoes

-1/4 cup extra virgin olive oil

-small handful lemon or German thyme, 1/2 of the leaves picked off and half whole stems

-6 garlic cloves (unpeeled with the end snipped off)

-Kosher salt

-Freshly cracked pepper

Method

• Preheat oven or grill to 350 degrees

• Peel and trim the veggies and cut or slice so they will roast evenly

• Place on a sheet pan with the garlic cloves in an even layer

• Add olive oil, salt/pepper, red pepper flakes and fresh thyme-toss to coat evenly

• Place in preheated oven or grill and roast for 30-45 minutes, tossing veggies halfway through. Remove from oven and add cherry tomatoes and cook for another 10 minutes

• When tender and lightly caramelized, remove from oven and carefully squeeze the roasted garlic cloves from their skins and toss to flavor veggies