Vegetables - Roasted Root Vegetables

2 T olive oil
2 large garlic cloves, minced
1 T dried thyme, crushed
1/2 t s, 1/2 t pepper
1 pound small red potatoes, halved
1 large onion, quartered
8 oz carrots in 1" rounds
8 oz turnips, peeled, cubed

Preheat oven to 425 F. Combine oil and garlic in large roasting pan, place in oven 2 mins. Remove, add seasonings. Add vegetables and toss well to coat. Cover and bake 30 mins; increase temp to 450 F and uncover, cook 30 mins until brown and tender.

Serves 6.