Roasted Vegetables

Yum yum yum yum yum.

This dish will have you eating your vegetables, no problem! I make a whole casserole dish of it for me and eat it throughout the week warmed up as a side for meat, tossed cold in salad, or just in some tupperware for a snack on the road. It's delicious with anything!

The seasoning is also adapted from a Costco cookbook--they sell big bags of frozen organic green beans, and large fresh bags of organic carrots. This is a great way to use lots of those fast. So with a few adjustments to make it healthier and GAPS approved, this beautifully colored Costco vegetable dish has become one of my favorite snacks! It's practically irresistible. 

roasted vegetables

Roasted Vegetables
Author: Amy MoffatPrep time: 5 minCook time: 40 minServings: 6


1 lb carrots, chopped into baby carrot size
1 lb green beans
2 red onion, loosely chopped
1 yellow pepper, stemmed, seeded, and cut into strips
1 red or orange pepper, stemmed, seeded and cut into strips
4 garlic cloves, peeled and minced
6 sprigs fresh thyme (or 3 tsp dried thyme)
1-2 tsp salt (to taste)
1/2 tsp pepper
1/4 c melted ghee or coconut oil
1 tsp dried basil
1/2 tsp paprika


Preheat your oven to 400 F
In a large bowl, combine all the vegetables and thyme, if using fresh.
In a separate bowl, whisk together the ghee, garlic, basil, paprika, salt and pepper (use dried thyme here)
Pour over vegetables, toss to coat, and place in a large casserole dish
Roast for 20 min, stir and flip vegetables, then roast for 20 min more

roasted vegetables-2

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