Roasted Winter Vegetables with Almonds

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2 lbs. winter vegetables, such as potatoes, onions, carrots, turnips, rutabagas and Brussels sprouts
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
1/2 cup Almond Accents® Honey Roasted Flavored Sliced Almonds

Heat oven to 375°F. Peel vegetables, except Brussels sprouts and small potatoes; cut into 1-inch pieces. Place vegetables in large roasting pan. Drizzle with oil; season with salt and pepper and toss to coat. Roast about 45 minutes or until tender and golden. Drizzle with vinegar and sprinkle with thyme; roast 5 minutes more. Place vegetables on serving platter and sprinkle with Almond Accents.

Makes 4 servings


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