Roasted Thyme Vegetables

 

     I have a great addition to your next serving of White Fish, … or quite frankly anything else you desire. My Roasted Thyme Vegetables do not have tomatoes but your belly will never know,  it has a very interesting tangy flavor, yet sweet at the same time.  Definitely worth trying for a fun new twist on even poultry.  Each 1/3 cup is only 70 calories, 11g carbs, 3g fiber, 8g net carbs, 2g protein, and 2.3g fat.  This could even work on your next sandwich, wrap or salad.  Let your imagination be your guide, but make sure it sends you to the kitchen and get to work.😉

Ingredients for six 1/3 cup servings~

1 pound trimmed and peeled, chopped Carrots

8oz sliced Mushrooms

1 chopped Purple Onion

1 diced Red Bell Pepper

1 Tablespoon Olive Oil

Salt, as desired

1 Tablespoon Apple Cider Vinegar

1 Tablespoon fresh Thyme Leaves

Pepper, as desired

     Add Carrots, Mushrooms, Onion, and Pepper to parchment lined cookie sheet, drizzle with Oil, toss to coat, season with Salt as desired, bake at 375 for 45 minutes, stir half way thru.  Remove and cool slightly, add to heavy blender, along with Vinegar, Thyme, and Pepper, and blend to desired consistency.  Add to your Fish, Poultry, or anything else your heart desires!  Enjoy ☺️