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Herb Roasted Vegetables

| Diabetes, Low Carb, Side Dish, Veggies

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Herb and olive oil roasted vegetables

Herb and olive oil roasted vegetables

Veggies mixed with herbs and roasted until tender.  Sprinkle with some toasted breadcrumbs for extra crunch.

 

 

 

herb roasted vegetables
5 from 1 vote
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Herb Roasted Vegetables

Roasted veggies topped with crispy breadcrumbs!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author easyhealthllc.com

Ingredients

  • 8 ounces sliced mushrooms
  • 10.5 ounces cherry tomatoes , halved
  • 16 ounces baby carrots
  • 2 green peppers , chopped
  • 1/2 onion , chopped
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 cup panko crumbs

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a large cooking sheet with foil and coat with cooking spray.
  3. Combine all ingredients except panko crumbs.
  4. Stir well to combine and spread evenly onto prepared baking sheet.
  5. Roast for 30 minutes, stir vegetables and sprinkle with panko.
  6. Return to oven and roast another 15 minutes or until tender and panko crumbs are toasted.

 

 

Serve Herb Roasted Vegetables as a delicious side dish or over pasta.

Serve Herb Roasted Vegetables as a delicious side dish or over pasta.

 

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