Welcome to NutriQuorum! Today we are preparing the Roasted Vegetables with Kale and Thyme. It is a delicious and nutritious side dish or a satisfying main course! Roasting the vegetables brings out their natural sweetness and enhances their flavors, while the addition of kale and thyme adds a delightful depth of flavor to the dish.
Ingredients for Roasted Vegetables
- 2 medium zucchinis
- 4 medium carrots
- 2 medium sweet potatoes
- 1 large onion
- 4 cloves of garlic
- 4 cups of chopped kale (about 1 bunch)
- 2 tablespoons of fresh thyme leaves
- 4 tablespoons of olive oil
- Salt and pepper to taste
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and chop all the vegetables into bite-sized pieces. Peel the carrots and sweet potatoes.
- Remove the thyme leaves from the stems and discard the stems.
- In a large bowl, toss the chopped vegetables (except kale) with olive oil until evenly coated. Season with salt, pepper, and fresh thyme leaves, adjusting to taste.
- In a separate bowl slightly massage the kale with a bit of oil, salt and pepper.
- Spread the seasoned vegetables (except kale) in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing them halfway through cooking for even browning. Add kale during the last 5-10 minutes of roasting.
- Once roasted to perfection, remove the baking sheet from the oven and let the vegetables cool slightly before serving.
- Garnish with additional fresh thyme leaves if desired.
- Enjoy!
Serving Suggestions
- As a Side Dish with: One-Pan Baked Sea Bass, Roasted Chicken Breast, Celeriac and Potato Mash, Guilt-Free Air Fryer French Fries, Wholesome Coconut Milk Mashed Potatoes.
- In a Grain Bowl: With cooked quinoa, rice, or couscous. Add some protein such as grilled tofu, chickpeas, or sliced avocado for a satisfying vegetarian meal.
- In Pasta or Risotto: Mix them with cooked pasta or risotto for a hearty and flavorful dish. Add a drizzle of olive oil and sprinkle with grated Parmesan cheese before serving for a delicious Italian-inspired meal.
- As a Filling for Wraps or Sandwiches: Layer them with hummus, avocado, and your favorite condiments for a tasty and satisfying lunch option.
- With Eggs: Alongside scrambled eggs, omelets, or frittatas for a nutritious and delicious breakfast or brunch. Add some fresh herbs or salsa for extra flavor.
FAQ
Q1. Can I use other vegetables in this recipe? Absolutely! Feel free to experiment with different vegetables based on your preferences or what’s in season. Bell peppers, cauliflower, broccoli, and eggplant are all great options.
Q2. How can I store leftovers? Store any leftover in an airtight container in the refrigerator for up to 3-4 days.
Q3. Can I freeze roasted vegetables? Yes, but their texture may change slightly upon thawing. It’s best to freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Reheat them in the oven for the best results.
Q4. Can I use dried thyme instead of fresh? Yes, you can substitute dried thyme for fresh thyme in this recipe. Use about half the amount of dried thyme called for in the recipe, as dried herbs are more potent than fresh.
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Oven Roasted Vegetables with Kale and Thyme
Equipment
- 1 baking tray
Ingredients
- 2 medium zucchinis
- 4 medium carrots
- 2 medium sweet potatoes
- 1 large onion
- 4 cloves of garlic (unpeeled)
- 4 cups of chopped kale
- 4 fresh thyme leaves
- 4 Tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and chop all the vegetables into bite-sized pieces. Peel the carrots and sweet potatoes. Remove the thyme leaves from the stems and discard the stems.
- In a large bowl, toss the chopped vegetables (except kale) with olive oil until evenly coated. Season with salt, pepper, and fresh thyme leaves, adjusting to taste.
- In a separate bowl slightly massage the kale with a bit of oil, salt and pepper.
- Spread the seasoned vegetables (except kale) in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing them halfway through cooking for even browning. Add kale during the last 5-10 minutes of roasting.
- Once roasted to perfection, remove the baking sheet from the oven and let the vegetables cool slightly before serving.
- Garnish with additional fresh thyme leaves if desired, and enjoy!