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  • Madeline Mae

    Thyme Scented Roasted Vegetable Bowl (gluten free, vegan)

  • Karin Bosela

    Thyme-Scented Roasted Vegetables Makes 8 servings 6 cups assorted fresh vegetables (brussels sprouts, beets, carrots, parsnips, sweet potatoes, & onion) 3 tbsps olive oil 1 tbsp fresh thyme leaves 1 tsp sea salt Fresh ground pepper • Preheat oven to 450°F. • Rinse & lightly scrub vegetables. Dry thoroughly. Cut vegetables into 1 inch pieces. • Toss vegetables with olive oil, thyme, salt & pepper. Spread vegetables in a baking pan. Roast 30 minutes. Stirring every 10 minutes.

  • Ita Durán

    roasted veggies side

  • Heidi Bay

    Thyme-Scented Roasted Vegetables. i really like roasted veggies. the sea salt & herb (prob wouldn't have to be thyme) is good. onions & brussel sprouts are awesome this way. turnips have almost no flavor. carrots and sweet potatoes are in the middle. ****

  • Nicole Obhof

    Try these Thyme-Scented roasted vegetables for a low-cal, #nutrition-filled side dish and read more why strong scented foods may make you eat less on #DailyBeauty: http://bit.ly/H4iGEb

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