3 Frieda’s shallots, peeled and halved
1 cup halved baby rainbow carrots
2 Frieda’s gold beets, peeled and quartered
1 cup quartered baby potatoes
1 cup Stokes Purple® sweet potato, peeled and diced into 2-inch matchsticks
1 cup halved radishes
2 cloves garlic, minced
3 fresh thyme sprigs
1 teaspoon kosher salt
1/4 cup olive oil
1/2 teaspoon freshly cracked black pepper
Flaky sea salt
Preheat oven to 425 degrees and line baking sheet with parchment paper.
In large bowl, combine all ingredients except thyme and flaky sea salt; toss well to combine.
Place vegetables on baking sheet in even layer and roast 15 minutes.
Add thyme sprigs to baking sheet and stir vegetables; continue to roast until fork-tender and browned, 10-15 minutes.
Transfer vegetables to platter and sprinkle with flaky sea salt