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Ingredients

• 1 medium rutabaga, peeled and cut into 1/4-inch by 2-inch strips
• 8 to 10 Brussels sprouts, trimmed
• 1 large parsnip, peeled and cut into 8 wedges
• 2 carrots, peeled and cut into quarters
• 8 radishes, washed and quartered
• 1/4 cup olive oil
• 1 teaspoon fresh thyme
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon coarse ground sea salt, or to taste
• Freshly ground black pepper, to taste

Description

Makes 6 Servings.

Viking