1 1/2 lb. red skin Veggie Box potatoes, cut into halves
1 lb. Veggie Box carrots, cut into halves
1 bunch Veggie Box radishes, trimmed, cut into halves
Veggie Box radish tops (greens) chopped
2 stalks of Veggie Box green garlic (whites and light green parts only)
3 tbsp. olive oil
1 tbsp. chopped fresh thyme
1/4 c. fresh parsley, finely chopped

1 1/2 lb. red skin Veggie Box potatoes, cut into halves 1 lb. Veggie Box carrots, cut into halves 1 bunch Veggie Box radishes, trimmed, cut into halves 2 stalks of Veggie Box green garlic (whites and light green parts only) 3 tbsp olive oil 1 tbsp chopped fresh thyme 1/4 c. fresh parsley, finely chopped

Preheat oven to 450°F. In 7-quart sauce pot, cover potatoes and carrots with cold water; add 1 tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes. Drain well and return to pot. Toss potatoes, carrots, green garlic and radishes with oil, thyme and 1/4 teaspoon each salt and pepper; arrange in single layer on large rimmed baking sheet. Roast 15 minutes or until vegetables are browned and tender. Mix in the radish tops and roast for 5 more minutes. Enjoy!