Garlic, lemon & thyme roasted vegetables

Name: Garlic, Lemon, and Thyme Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Western
Ingredients: 2 carrots, chopped; 2 zucchinis, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 4 cloves garlic, minced; 1 lemon, juiced and zested; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; Salt and pepper to taste

Savour the comforting flavours of garlic, lemon, and thyme roasted vegetables. Tender veggies like potatoes, carrots, and zucchini are tossed with minced garlic, fresh thyme leaves, and a squeeze of lemon juice, then roasted until golden and caramelized. This dish offers a perfect balance of savoury garlic, bright lemon, and aromatic thyme, creating a delicious and satisfying side dish. Enjoy these roasted vegetables as a nutritious accompaniment to any meal, or as a tasty standalone dish!

2 carrots, peeled and chopped into chunky pieces
2 parsnips, peeled and cut into wedges
2 small swedes, peeled and cut into wedges
3 small kumara (orange sweet potato), scrubbed & quartered lengthways
1 head garlic, halved horizontally
¼ cup extra virgin olive oil or olive oil spray
½ bunch fresh thyme
1 lemon, rind cut into thin long strips

STEP 1 Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.

STEP 2 Arrange carrots, parsnips, swedes, kumara and garlic on baking trays. Brush or spray with oil, tossing, to coat. Sprinkle with thyme and lemon rind. Roast, turning occasionally, for 40-45 minutes or until tender and serve.

Nutritional Facts

Carrots: High in beta-carotene; good for eye health.
Potatoes: High in potassium; supports heart health.
Bell peppers: High in vitamin C; boosts immune function.
Olive oil: High in healthy fats; supports heart health.