Roasted Thyme Summer Vegetables
Prep:
|
Cook:
25-30 minutes
12 servings
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Ingredients
3 large sweet potatoes
5 TBSP olive oil
8 cloves peeled garlic, sliced in half (optional)
3 tsp dried thyme
2 zucchini
4 carrots
3 onions
salt & pepper
No items found.
3 large sweet potatoes
5 TBSP (75 ml) olive oil
8 cloves peeled garlic, sliced in half (optional)
3 tsp dried thyme
2 zucchini
4 carrots
3 onions
salt & pepper
No items found.
Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry vegetables and cut into 1” cubes.
- Place vegetables in baking pan.
- Drizzle olive oil, garlic, thyme, pepper, and salt over them and mix until vegetables are well coated.
- Bake for 25-30 minutes.
- Flip and stir vegetables every 10 minutes to assure even cooking.
- Test for doneness by inserting fork into the vegetables. They should be tender yet hold their shape.
- Remove from oven, cool about 10 minutes.
No items found.
Nutritional Info
Storage
Notes
Serve with Simple Marinated Chicken Strips (see Related Recipes).
Used with permission from
UMass Medical School Center for Applied NutritionRelated Recipes
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