Roasted vegetables | Valley Children's Healthcare

Ingredients

• 1 pound carrots, peeled and cut into 2-inch pieces
• 1 pound white turnips, peeled and cut into 2-inch chunks
• 1 pound winter squash, such as Hubbard or butternut, peeled and cut into 2-inch chunks
• 1 whole head of garlic, skin removed, broken into cloves
• 2 teaspoons olive oil
• 1 teaspoon dried thyme
• Salt and ground pepper to taste