Thyme Roasted Vegetables
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!
Thyme Roasted Vegetables
Thyme adds a lot of flavor to roasted root veggies. Give it a try if you haven't!
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
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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