Oven Roasted Vegetables with Kale and Thyme
Today we are preparing the Roasted Vegetables with Kale and Thyme. It is a delicious and nutritious side dish or a satisfying main course!
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!
Notes
Please note that nutritional values are approximate and may vary based on factors such as specific ingredients used and portion sizes.
Nutrition
Serving: 1portionCalories: 180kcalCarbohydrates: 28gProtein: 6gFat: 7gSaturated Fat: 1gFiber: 6gSugar: 9g
Tried this recipe?Let us know how it was!