Herb Roasted Zucchini and Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Carrot, slices
  • 1 tbsp Oregano, fresh
  • 2 tbsp Thyme, fresh leaves
  • 1 heaping cup Yellow squash, slices
  • 2 heaping cups Zucchini, slices

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

• 2 heaping cups zucchini slices
• 1 heaping cup yellow squash slices
• 2 cups carrot slices
• 1 tablespoon chopped fresh oregano
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons extra virgin olive oil

Directions

• Preheat oven to 425 degrees.
• In a bowl, toss vegetables with olive oil, herbs, salt, and pepper.
• Spread vegetables evenly on a baking sheet and bake for 20-25 minutes, until crisp-tender, brown, and caramelized in places.
• Serve and enjoy!