Lemon and thyme roasted vegetables
I love encouraging people to eat more veggies. As someone who has at least 3 types of vegetables with every single meal I often need to get creative with my meal plans but this recipe is as simple as they come. I'd really recommend you try this recipe on your next Sunday roast but i quite often just have these veggies as a main course on their own!
I can't think of a single vegetable you couldn't do this with but here I used broccoli, cauliflower, carrots and cherry tomatoes. Firstly, chop your broccoli and cauliflower into florets and put them in a roasting tray. Slice your carrots and add them to the tray along with roughly 10 whole cherry tomatoes (its really important not to cut tomatoes if your roasting them, they cook so much better whole)
squeeze the juice of half a lemon over the vegetables and sprinkle 1-2 teaspoons of thyme evenly over the top.
Place the veggies in a preheated oven at 180 for 25-30 minutes.
This recipe will serve 2 if eating as a main or 4 if serving as a side.
♥ 1 head of broccoli
♥ 1 small cauliflower
♥ 10 cherry tomatoes
♥ 2 carrots
♥ ½ a lemon
♥ 1-2 teaspoons of thyme
Preheat oven to 180C
Cut veggies and place in a roasting tray
Squeeze the juice of ½ lemon over the veggies and sprinkle 1-2 teaspoons of thyme over the top.
Roast for 25-30 minutes