Roasted Veggies with Thyme and Lemon

Sometimes you just need a veggie side that is super easy, tastes great and is fast to prepare. Enter the roasted veggie! We love roasting vegetables to bring out their sweetness – and this veggie recipe is no exception! The addition of the thyme and the lemon juice and zest adds lots of zing and interest to this simply prepared delicious side dish.

Thyme tastes good, and its good-for-you too! Fresh thyme has one of the highest antioxidant levels among herbs. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. In fact, a recent study found that an extract was able to significantly reduce the heart rate in rats with high blood pressure, and was also able to lower their cholesterol. There is a lot of benefits when you add thyme to your healthy food plan.

Lemon Thyme Roasted Veggies

1 Head Cauliflower, cut in florets, stalk chopped

1 Head Broccoli, cut in florets, stalk chopped

1 Bunch Asparagus cut in three pieces

3 Red Onions, cut in 8 wedges each

12 – 16 OZ Green Beans

1 TB Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Juice and Zest from One Large Lemon

3 TBs Fresh Minced Thyme

Choose 3 of the veggies above. Toss them with the olive oil and sprinkle with salt and pepper. Spread out on a sheet tray and roast the veggies in a 400F oven for about 20 minutes or until browned on the edges. Remove from the oven and toss with the lemon juice and the thyme.

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