Roasted Root Vegetables with Thyme

A fall medley blend of carrots, turnip, celery root and parsnips roasted in the oven with fresh thyme and spices.  A wonderful side dish anytime of the year but will match your Thanksgiving turkey to a T!

Portions:  760g | Serves 4   350g | Serves 2

Dietaries:  Vegan, gluten free

Ingredients: carrot, turnip, celery root, parsnips, onion, garlic, thyme, olive oil, parsley, salt, pepper

Heating Instructions:  Best results from thaw.  Remove film from tray.  Place tray on a baking sheet and reheat in a 375F oven for 30 minutes, stirring occasionally or until heated through.

Serving Tips:  Serve with any of mains such as Bacon Wrapped Chicken Breast and additional sides like Potato Gratin