Roasted Spring Vegetables With Garlic And Thyme Recipe

Recipe By Slurrp

Roasted Spring Vegetables with Garlic and Thyme is a simple and flavorful side dish that showcases the fresh flavors of spring. The combination of roasted vegetables, garlic, and thyme creates a delicious and aromatic dish. This recipe is versatile and can be made with a variety of spring vegetables such as asparagus, carrots, radishes, and baby potatoes. To make the dish, toss the vegetables with olive oil, garlic, thyme, salt, and pepper, then roast them in the oven until tender and slightly caramelized. Serve the roasted spring vegetables as a side dish with your favorite main course.

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Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Roasted Spring Vegetables With Garlic And Thyme
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Ingredients for Roasted Spring Vegetables With Garlic And Thyme Recipe

  • 1/4 bunch Asparagus
  • 1/4 bunch Baby Carrots
  • 1/4 bunch Radishes
  • 1/4 pound Baby Potatoes
  • 1/2 tablespoon Olive Oil
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Thyme Leaves
  • As required Salt And Pepper To Taste

Directions: Roasted Spring Vegetables With Garlic And Thyme Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425掳F (220掳C).
  • STEP 2.Wash and trim the spring vegetables, then cut them into bite-sized pieces.
  • STEP 3.In a large bowl, toss the vegetables with olive oil, minced garlic, fresh thyme leaves, salt, and pepper.
  • STEP 4.Spread the vegetables in a single layer on a baking sheet.
  • STEP 5.Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
  • STEP 6.Remove the roasted spring vegetables from the oven and serve immediately.

Cooking Tips

  • You can use any combination of spring vegetables you like.
  • Make sure to cut the vegetables into similar-sized pieces for even cooking.
  • If the vegetables are not caramelized enough, you can broil them for a few minutes at the end.

Storage and Serving

  • Serve the roasted spring vegetables as a side dish with grilled chicken, steak, or fish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the vegetables in the oven or microwave before serving.
Nutrition
value
326
calories per serving
11 g Fat5 g Protein49 g Carbs12 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    5g
  • Carbs
    49g
  • Fiber
    12g

MacroNutrients

  • Carbs
    49g
  • Protein
    5g
  • Fiber
    12g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    2mg
  • Vitamin A
    2112mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    80mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    2mg
  • Phosphorus
    168mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp