Roasted Vegetables

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 30 mins

Try any combination of beets, broccoli florets, Brussels sprouts, butternut squash, small whole carrots, cauliflower, whole green beans, fennel, and Yukon gold or fingerling potatoes.


6cups vegetables, cut into chunks if large
6cloves garlic
2tablespoons olive oil
3sprigs thyme
1/2teaspoon salt
1/4teaspoon freshly ground black pepper


  1. Preheat oven to 425F.
  2. Toss vegetables and garlic in oil and place in a single layer on a large baking sheet. Add thyme, salt and pepper. Roast 30 to 45 minutes, until vegetables are tender and browned.

Reprinted with permission from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 200
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 360mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 9g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 8%
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