Thyme Roasted Vegetables

This thyme roasted vegetables recipe from Plant-based on a Budget is a simple and herbacious addition to dinnertime.

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Ingredients

(SERVINGS: 12)

2 pounds of red potatoes, cubed (about 9 cups)
1 red or yellow onion, sliced
3 medium carrots, sliced
½ pound of fresh mushrooms, destemmed and halved
1 large sweet yellow pepper, cut into 1 ½ inch pieces
1 large sweet red pepper, cut into 1 ½ inch pieces
2 tbsp. of oil
1 tsp. of dried thyme
1 tsp. of salt
¼ tsp. of pepper

Preparation

Preheat the oven to 400ºF. In a large bowl, combine all the ingredients and mix until everything is evenly coated.
Transfer to a 9×13-inch baking pan. Roast 45 to 50 minutes, or until vegetables become tender, stirring occasionally.