Thyme Roasted Vegetables

BY : PUBLISHED : December 22nd, 2013 UPDATED: August 18th, 2021

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!

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Thyme Roasted Vegetables

Miranda Rivera
Thyme adds a lot of flavor to roasted root veggies. Give it a try if you haven't!
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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dinner, Lunch
Cuisine American
Servings 12 servings
Calories 96 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 2 pounds of red potatoes, cubed (about 9 cups)
  • 1 onion, sliced
  • 3 medium carrots, sliced
  • 1/2 pound of 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 of oil
  • 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper

Instructions
 

  • Preheat oven to 400 F. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
  • Transfer to a 15x10x1-inch baking pan. Roast 45-50 minutes or until tender, stirring occasionally. Enjoy!

Nutrition

Calories: 96kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 220mgPotassium: 530mgFiber: 3gSugar: 3gVitamin A: 3020IUVitamin C: 55mgCalcium: 19mgIron: 1mg
Keyword carrots, gf, gluten free, glutenfree, mushrooms, onions, plant-based, potatoes, roasted, roasted root veggies, thyme, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About 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!

View all posts by Miranda Rivera