Thyme-infused Vegetables

Ingredients

 * 8 medium shallots, peeled
 * 2 medium red-skinned potatoes, cut into 1½-inch cubes
 * 2 medium turnips, cut into 1½-inch cubes
 * 2 medium parsnips, peeled and cut into 1½-inch cubes
 * 4 medium carrots, peeled and cut into 1½-inch pieces
 * 1 small rutabaga, peeled and cut into 1½-inch cubes
 * 2 cloves garlic, minced
 * ¼ cup olive oil
 * 1 tbsp chopped fresh thyme
 * salt and freshly ground black pepper

Directions

 * 1) Preheat oven to 450 °F.
 * 2) In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat.
 * 3) Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes.
 * 4) Serve warm.