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–+ servings
Baking dish filled with roasted veggies.
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Thyme Roasted Vegetables

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

Ingredients

  • 2 pounds of red potatoes, cubed (about 9 cups)
  • 1 onion, sliced
  • 3 medium carrots, sliced
  • ½ pound of fresh mushrooms, destemed and halved
  • 1 large sweet yellow pepper, cut into 1 ½ inch pieces
  • 1 large sweet red pepper, cut into 1 ½ inch pieces
  • 2 Tablespoons of oil
  • 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • ¼ 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!

Notes

Swap out the seasoning if you don't have thyme.

Nutrition

Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 220mg | Potassium: 530mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3020IU | Vitamin C: 55mg | Calcium: 19mg | Iron: 1mg