Kitchen Sessions and Roasted Vegetables with Chef Joseph Lenn

Watch the video for this recipe with Chef Joseph Lenn!

6 ounces baby turnips (peeled and halved)
6 ounces baby carrots (peeled and halved)
6 ounces brussel sprouts I (halved)
6 ounces marble potatoes (halved)
6 cloves garlic
1 tablespoon + 1 teaspoon olive oil
2 teaspoons salt
1 tablespoon thyme leaves

Preheat Le Creuset Signature 7 qt. Roaster in a 450F oven. Place all vegetables in a mixing bowl and coat with salt and olive oil. Place vegetables in pre heated roaster and spread so that there is an even layer. Stir vegetables after 10 minutes. Let vegetables cook for another 5-10 minutes or until you can pierce the potatoes with a pairing knife and there is no resistance. Remove from oven and add thyme and serve.