Rosemary Thyme Roasted Vegetables Recipe

April 12, 2012

This is very healthy vegetable dish that tastes delicious and is easy to make. I modified it from a allrecipes.com recipe. You can change the sweet potato to an eggplant or some mushrooms if you want to lower the carbs.

Rosemary Thyme Roasted Vegetables Recipe
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Recipe type: Side Dish
Author: Louise
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 4
A delicious and very simple roasted vegetables side dish with fresh herbs.
Ingredients
  • 2 yellow squash, cubed
  • 2 red bell peppers, seeded and cubed
  • 1 sweet potato, peeled and cubed
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 475F.
  2. Mix together in a small bowl the thyme, rosemary, olive oil, red wine vinegar, and salt and pepper.
  3. In a large bowl, mix together all the vegetables with the mixture, so that all the vegetable pieces are well coated with the mixture.
  4. Place in casserole dish and bake for 35-40 minutes or until the vegetables start turning brown. Stir every 10 minutes to prevent the vegetables from sticking to the casserole dish.
Calories: 138 Fat: 7 Saturated fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 4 Protein: 3 Cholesterol: 0

 

{ 2 comments… read them below or add one }

liam @ the low carb recipes April 15, 2012 at 5:31 am

I will have to give this recipe a try out, it sounds like a great use of time [pun intended haha]

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Mark September 19, 2012 at 11:00 am

So simple, yet so delicious. Thanks for the recipe!

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