Roasted Spring Veggie Medley

Name: Roasted Spring Veggie Medley
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters pound baby carrots; 2 teaspoons dried basil; 8 sprigs fresh thyme; 4 cloves garlic, minced; 454 grams green beans, trimmed; 79 milliliters olive oil; 1 teaspoons paprika; 2 larges red bell peppers, seeded and cut into 1/2-inch strips; 3 mediums red onions, cut into eighths; 8 servings Salt and pepper; 2 larges yellow bell peppers, seeded and cut into 1/2-inch strips

Roasted Spring Veggie Medley is a gluten free, primal, and whole 30 side dish. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 146 calories. This recipe serves 8. It is perfect for Spring. Head to the store and pick up onions, olive oil, beans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Place a rack in center of oven. Preheat oven to 400F. Line a shallow baking pan with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Cut green beans in half.

Ingredients you will need

Green Beans

Spread on prepared pan along with carrots, onions, peppers and thyme sprigs.

Ingredients you will need

Fresh Thyme

Carrot

Peppers

Onion

Spread

Equipment you will use

Frying Pan

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl.

Ingredients you will need

Salt And Pepper

Olive Oil

Paprika

Garlic

Basil

Equipment you will use

Whisk

Bowl

Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.

Ingredients you will need

Vegetable