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Ingredients
US|METRIC
4 SERVINGS
- 4 carrots (peeled, halved and cut into 2-inch pieces)
- 4 vine ripened tomatoes (quartered and seeded)
- 2 medium zucchini (halved and cut into 1-inch pieces)
- 1 red bell pepper (seeded and sliced)
- 1/2 white onion (or yellow, sliced)
- 1 Tbsp. fresh thyme leaves
- 3 cloves garlic (peeled)
- salt
- pepper
- 2 Tbsp. olive oil
- 2 cups vegetable broth
- 1/2 tsp. smoked paprika
- sour cream (or crème fraiche, for serving)
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Directions
- Heat the oven to 400°F. Line a baking sheet with foil.
- Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
- Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium730mg30% |
| Potassium890mg25% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars13g |
| Vitamin A260% |
| Vitamin C130% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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