Paleo Herb Roasted Vegetables
Elevate your side dish game with this irresistible Paleo Herb Roasted Vegetables recipe, a colorful medley of caramelized carrots, sweet potatoes, Brussels sprouts, and red onions, perfectly seasoned with fresh rosemary, thyme, and garlic. Roasted to golden perfection, these vegetables combine earthy flavors and crispy edges for a dish that’s both comforting and nutrient-rich. With just 15 minutes of prep time and minimal clean-up—thanks to parchment paper—this gluten-free, dairy-free recipe is ideal for Paleo diets or anyone craving wholesome, flavorful eating. Serve these roasted veggies warm alongside your favorite main course for a fuss-free, crowd-pleasing addition to your dinner table!
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Recipe Information
Ingredients
- 4 medium, sliced into 1/2-inch thick rounds carrots
- 1 large, peeled and cut into 1-inch cubes sweet potato
- 1 pound, halved Brussels sprouts
- 1 large, cut into wedges red onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon, chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 3 cloves, minced garlic
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy clean-up.
Place the sliced carrots, sweet potato cubes, halved Brussels sprouts, and red onion wedges in a large mixing bowl.
Drizzle the vegetables with extra-virgin olive oil. Add the chopped rosemary, thyme leaves, minced garlic, sea salt, and black pepper.
Using your hands or a spatula, toss the vegetables thoroughly to ensure they are evenly coated with oil and herbs.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them roast evenly and develop a nice caramelization.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the vegetables are tender and crisp on the edges, stirring halfway through the cooking time to promote even roasting.
Once cooked, remove the vegetables from the oven and adjust seasoning with additional salt and pepper if necessary.
Serve immediately as a delicious and nutritious side dish that complements any Paleo-friendly meal.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 34.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
