Thyme Roasted Vegetables

2013-12-22

Course: Dinner, Lunch
Skill Level: Easy

Yield : about 7 cups
Prep Time : 25m
Cook Time : 45m
Ready In : 1:15 h

One of my favorite new recipes I found and adapted. We ate this so fast!! So tasty!! The photo is of the potatoes raw– I didn’t take a picture after it was done. Enjoy!

Ingredients

2 lbs. red potatoes, cubed (about 9 cups)
1 onion, sliced
3 medium carrots, sliced
1/2 lb fresh mushrooms, destemed and halved
1 large sweet yellow pepper, cut into 1 1/2 inch pieces
1 large sweet red pepper, cut into 1 1/2 inch pieces
2 Tablespoons oil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Method

Step 1

Preheat oven to 400 F. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.

Step 2

Transfer to a 15x10x1-inch baking pan. Roast 45-50 minutes or until tender, stirring occasionally. Enjoy!

Recipe Type: Entrees, Side Dishes Tags: carrots, gf, gluten free, glutenfree, mushrooms, onions, plant based, potatoes, roasted, thyme, vegan Ingredients: carrots, Oil, Onions

Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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