Go Back
–+ servings
Roasted vegetables

Roasted vegetables with rosemary and thyme

Print Recipe
Roasting vegetables is one of the easiest ways to incorporate more vegetables in your diet and is always delicious. Also perfect for when you're entertaining guests!
Course Side Dish
Cuisine International
Keyword carrots, zucchini
Diet Gluten free, Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 120
Author Simone

Ingredients

  • 500 grams Carrot in pieces
  • 1 zucchini in chunks or thick slices
  • 2 Bell peppers seeds removed and quartered
  • 1 head Garlic whole cloves
  • 250 grams Cherry tomatoes by the vine
  • 2 Onions in quarters
  • 1/2 bunch Rosemary
  • 1/2 bunch Thyme
  • Salt
  • Pepper
  • Olive oil
Metric - Us customary

Instructions

  • Preheat the oven to 200˚C/400˚F
  • Cut the large vegetables like zucchini and carrots into smaller pieces. Keep in mind that all vegetables need to be cooked at the same time. So chop them roughly the same size but keep in mind that not all vegetables cook at the same time.
  • Place it in a large baking tray or oven dish.
  • Generously sprinkle with coarse sea salt and pepper. Sprinkle with olive oil and shake it all up. Add a few twigs of rosemary and thyme. Place in the oven and leave to cook until done.
  • Depending on your type of vegetables this could last anywhere between 20 to 30 minutes. Sometimes longer so check in between to make sure

Nutrition

Calories: 120kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 103mg | Potassium: 903mg | Fiber: 7g | Sugar: 14g | Vitamin A: 23182IU | Vitamin C: 114mg | Calcium: 91mg | Iron: 2mg