GAPS Friendly Oven Roasted Vegetables
Ingredients
- 2 cups carrots roughly chopped into 1-inch cubes
- 2 cups Japanese white sweet potato roughly chopped into 1-inch cubes
- 2 cups Brussels sprouts whole if small, sliced in half if large
- 1 red onion peeled and sliced into half-moons
- 6 to 8 cloves of garlic peeled
- 2 to 3 Tbsp extra virgin olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme leaves
- 1 tsp dried basil
- ½ tsp sea salt
- ½ tsp freshly ground pepper
Instructions
- All ingredients ready? Let's begin!
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Prep all of the vegetables and aromatics and place them on the baking sheet.
- Drizzle the olive oil over the vegetables.
- Sprinkle them with the rosemary, thyme, basil, salt, and pepper. Toss to coat everything evenly.
- Place the pan in the oven and roast for 15 minutes.
- Toss the vegetables with a spatula or spoon. Return them to the oven and roast for another 15 minutes.
- Check the vegetables to see if they are browned and fork tender. If they are hard, toss again and continue to roast for another 5 to 15 minutes until they are cooked through. Just check them every 5 minutes.
- Serve the roasted vegetables while warm with your favorite protein or as an entrée with a salad for a vegetarian meal.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 384mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20486IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 2mg