Roasted Vegetables

(from castro15’s recipe box)

Categories: Appetizers


  • 2 carrots
  • 1 head broccoli
  • 3 golden or candy-striped beets
  • 6 to 8 thyme sprigs
  • 1/4 cup olive oil
  • Salt and pepper


  1. Slice carrots on the bias, cut broccoli into florets and cut beets into wedges. Spread out the vegetables on a baking sheet, add thyme sprigs and drizzle with olive oil; season with salt and pepper. Roast at 425 until the vegetables are tender, 20-30 minutes. Serve warm or at room temp, for dipping.

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