Preheat oven to 425 degrees.
Combine any of the following vegetables in a bowl with a little olive oil, salt, pepper, thyme sprigs, and red pepper flakes.
Baby carrots
Quartered parsnips
Small or cut onions
Shallots
Small or cut potatoes
Garlic cloves
Brussell sprouts
Corn on the cob (hunks)
Quartered beets
Line a shallow baking dish with aluminum foil, pour in the prepared vegetables (one layer if possible) and roast at 425 degrees for about 30-40 minutes.
Combine any of the following vegetables in a bowl with a little olive oil, salt, pepper, thyme sprigs, and red pepper flakes.
Baby carrots
Quartered parsnips
Small or cut onions
Shallots
Small or cut potatoes
Garlic cloves
Brussell sprouts
Corn on the cob (hunks)
Quartered beets
Line a shallow baking dish with aluminum foil, pour in the prepared vegetables (one layer if possible) and roast at 425 degrees for about 30-40 minutes.
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