Roasted Vegetables with Lemon And Thyme

lemon and thyme 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 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.

What makes this roasted vegetable recipe so quick and easy?

This recipe boasts remarkable simplicity and speed due to its ingenious tray bake design. By opting for a one-tray method, the preparation time is significantly reduced, as there’s no need for multiple pots and pans. The straightforward instructions of chopping fresh broccoli, cauliflower, cherry tomatoes, and carrots, followed by a quick squeeze of lemon juice and a sprinkle of dried thyme, make this a fuss-free process. The tray bake technique allows all the vibrant flavors to meld together effortlessly during the roasting process. With just a single tray and minimal prep, this recipe streamlines the cooking experience, making it an ideal choice for those seeking a quick and convenient yet delicious meal.

Why are roasted vegetables with lemon and thyme so healthy?

Beyond its quick and easy preparation, this roasted vegetables with lemon and thyme recipe is inherently healthy, showcasing a colourful array of nutrient-packed vegetables. Broccoli and cauliflower are rich in vitamins, minerals, and antioxidants, contributing to overall immune support and health. Cherry tomatoes bring a burst of sweetness along with powerful antioxidants like lycopene. Carrots add a dose of beta-carotene, essential for vision and skin health. The use of lemon not only enhances the flavour but also provides a zesty touch of vitamin C. The sparing use of thyme introduces not just aromatic complexity but also potential anti-inflammatory and digestive benefits. The roasting process helps preserve the nutritional integrity of the vegetables, making this tray bake a wholesome and delicious option for a nutritious meal.

Do you have a diet restriction?

This recipe is great for the following restrictive diets:

  • Vegan
  • Vegetarian
  • Gluten Free
  • Dairy Free
  • Nut free
  • Low GI

Step 1: Chop the veggies

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.

Step 2: Roast veggies

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.

roasted vegetables


Variations:

1. Mediterranean Twist:

Enhance the flavors with a Mediterranean flair by adding olives, diced red onions, and a sprinkle of oregano.

2. Protein Boost:

Incorporate protein by adding chunks of grilled chicken, tofu, or chickpeas to transform this side dish into a wholesome and satisfying main course.

3. Cheesy Delight:

Elevate the dish with a layer of grated Parmesan or crumbled feta during the last few minutes of roasting for a cheesy finish.

4. Spice It Up:

Infuse a bit of heat by adding a pinch of red pepper flakes or cayenne pepper before roasting for those who enjoy a spicy kick.

5. Herb Fusion:

Experiment with different herbs such as rosemary, basil, or dill to diversify the flavour profile.

Frequently Asked Questions (FAQ):

Q: Can I use frozen vegetables for this recipe?

A: While fresh vegetables are recommended for optimal texture and flavor, you can use frozen vegetables in a pinch. However, be mindful of potential variations in texture.

Q: How can I ensure even roasting?

A: To ensure even roasting, make sure to cut the vegetables into similar-sized pieces. Toss the vegetables halfway through the cooking time to promote uniform browning.

Q: Can I prepare the vegetables in advance?

A: Absolutely! You can pre-cut the vegetables and store them in an airtight container in the refrigerator until you’re ready to roast. This can be a time-saving step for busy schedules.

Q: What should I serve this tray bake with?

A: This versatile dish pairs well with a variety of proteins such as grilled chicken, fish, or even a fried egg for a complete and balanced meal. Alternatively, serve it alongside quinoa, rice, or crusty bread.

Q: How can I adjust the cooking time for softer or crisper vegetables?

A: If you prefer softer vegetables, extend the roasting time by 5-10 minutes. For crisper results, reduce the roasting time by the same interval. Adjust according to your personal preference.

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lemon and thyme vegetables

Lemon & Thyme Vegetable Recipe

HealthyHeartyWholesome
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!​
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine British
Servings 4
Calories 40 kcal

Ingredients
  

  • 1 broccoli
  • 1 cauliflower
  • 10 cherry tomatoes
  • 2 carrots
  • ½ lemon (for juice)
  • 1-2 tsp thyme dried

Instructions
 

  • Preheat oven to 180C.
  • Cut veggies and place in a roasting tray.
    1 broccoli, 1 cauliflower, 10 cherry tomatoes, 2 carrots
  • Squeeze the juice of ½ lemon over the veggies and sprinkle 1-2 teaspoons of thyme over the top.
    ½ lemon, 1-2 tsp thyme
  • Roast for 25-30 minutes.

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