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Oven Roasted Vegetables with Thyme is plated in a white dish and topped with lemon and parmesan cheese.

Oven Roasted Vegetables with Thyme

Sea Salt Savorings
Sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.
5 from 32 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 140 kcal

Equipment

  • baking sheet
  • Sharp knife
  • Cutting Board
  • Large bowl
  • Spatula

Ingredients
  

  • 2 cups sweet potato skinned and cut into 1/2 inch chunks
  • 2 cups green beans stems trimmed
  • 2 tbsp olive oil
  • 2 cloves of garlic finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Cut the vegetables. Peel the sweet potatoes and cut it into 1/2 inch pieces. Trim the tops and bottoms off of the green beans. Finely chop the garlic and thyme and place everything into a bowl.
  • Toss the vegetables in olive oil. Add olive oil and salt to the bowl and toss using the spatula.
  • Spread evenly on the baking sheet. Arrange the vegetables evenly so they do now overcrowd of overlap on the baking sheet.
  • Cook for 20 minutes. Depending on how soft you like the sweet potato to be, you can check the fork tenderness at 15 minutes.
  • Serve. For more flavor, top with parmesan cheese, a squeeze of lemon, and fresh cracked pepper. Mangia!

Nutrition

Calories: 140kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 331mgPotassium: 351mgFiber: 4gSugar: 5gVitamin A: 9897IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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