Herb Roasted Vegetables THM S, Keto

Have you ever walked through your garden and came in with a basket of veggies and herbs? I love to make Herb Roasted Veggies to compliment a meal. Since we needed to plant later in the northern part of Pennsylvania where we now live my garden isn’t producing yet other than herbs. I served these Roasted Veggies with Blue-cheese Stuffed Hamburgers for our evening meal. My stoneware large bar pan is my favorite for roasting. I did add 2 sweet potatoes to the veggies for my husband and children. This meal is easy to make for a family and picky eaters can pick and choose which veggies they want to eat. You can use any mixture of veggies but to keep it in an S do not use any veggies with carbs such as sweet potatoes, carrots, regular potatoes.

Herb Roasted Vegetables THM S, Keto

  • 1/4 cup olive oil
  • 2 tablespoons coconut oil
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup packed fresh herbs–chives, basil, oregano, thyme, etc
  • 1 pound mushrooms
  • 3 medium zucchinis or yellow squash
  • 1 pound brussel sprouts, halved
  • 1 yellow pepper
  • eggplants, radishes, and sweet potatoes, optional
  • In a blender jar combine olive and coconut oils, herbs, and garlic. Blend until smooth. In a large dish combine veggies. Pour blended oil mixture over veggie and toss to coat. Layer veggies on a stoneware bar pan and sprinkle with salt and pepper. Place in oven at 325 degrees Convection Bake or 350 degrees regular bake. Bake for 35-40 minutes or until veggies are tender and slightly browned. **I like to use Convection Bake as because with the fan circulating the air the veggies roast quicker.

If you do add sweet potatoes this will be a THM Crossover which is good for growing children and adult who are maintaining.

Veggies all ready to be roasted.

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Herb Roasted Veggies THM-S

Prep Time 1 hour 10 minutes
Cook Time 33 minutes
Servings 6
Author Glenda Groff

Ingredients

  • /4 cup olive oil
  • 2 tablespoons coconut oil
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup packed fresh herbs–chives basil, oregano, thyme, etc
  • 1 pound mushrooms
  • 3 medium zucchinis or yellow squash
  • 1 pound brussel sprouts halved
  • 2 yellow pepper
  • eggplants radishes, and sweet potatoes, optional

Instructions

  1. In a blender jar combine olive and coconut oils, herbs, and garlic. Blend until smooth. In a large dish combine veggies. Pour blended oil mixture over veggie and toss to coat. Layer veggies on a stoneware bar pan and sprinkle with salt and pepper. Place in oven at 325 degrees Convection Bake or 350 degrees regular bake. Bake for 35-40 minutes or until veggies are tender and slightly browned. **I like to use Convection Bake as because with the fan circulating the air the veggies roast quicker.
These veggies have been roasted until fork tender and slightly browned.

You will find many more veggie side dish recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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