Garlic Herb Roasted Vegetables

Prep: 15 mins Cook: 35 mins Serves: 4

Ingredients

• 2 medium sweet potato (cubed)
• 2 medium zucchini (sliced into half-moons)
• 3 large carrots (sliced)
• 1 large red onion (cut into wedges)
• 6 cloves garlic (smashed)
• 3 tbsp extra virgin olive oil (cold-pressed)
• 1 tbsp rosemary (fresh, chopped)
• 1 tbsp thyme (fresh, leaves only)
• 1 tsp sea salt

Always verify ingredients meet your specific dietary needs and check for allergens.

Perfectly caramelized vegetables with fragrant garlic and fresh herbs - a simple side dish that goes with everything.

Prepare the Vegetables

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Cut sweet potatoes into 1-inch cubes. Slice zucchini into half-moons. Cut carrots into 1/2-inch rounds. Cut red onion into wedges.

3. Smash garlic cloves with the flat side of a knife.

Season and Roast

1. Spread all vegetables on the prepared baking sheet in a single layer.

2. Drizzle with olive oil and toss to coat evenly.

3. Sprinkle with rosemary, thyme, and sea salt. Toss again.

4. Roast for 20 minutes.

5. Stir vegetables and spread back into a single layer.

6. Roast for another 15 minutes until edges are golden and vegetables are tender.

Serve

1. Taste and adjust salt if needed. Serve warm.

Tips

• Cut vegetables into similar sizes for even cooking
• Don’t overcrowd the pan - use two sheets if needed
• Add butternut squash or parsnips for variety
• Leftovers keep refrigerated for 4 days and reheat well

Notes

A colorful medley of roasted vegetables with aromatic herbs. This simple sheet pan recipe is perfect as a side dish or can be served over cauliflower rice for a complete meal. Customize with whatever AIP-compliant vegetables you have on hand.