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 roasted vegetables recipe on your next Sunday roast but I quite often just have these roasted vegetables as a main course on their own! The lemon and thyme seasoning brings so much to an otherwise mediocre dish. I can’t think of a single vegetable you couldn’t do this with but here I used broccoli, cauliflower, carrots and cherry tomatoes. Why not try this with vegetables like courgettes, aubergines, peppers and onions. That would be really yummy! P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe is great for the following restrictive diets:
- Gluten Free
- Dairy Free
- Nut free
- Low GI
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.
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