Roasted Zucchini & Sweet Potatoes
These easy and delicious roasted zucchini & sweet potatoes are the perfect side dish for all your weeknight dinners, holiday feasts, or meal prep sessions. These tender veggies are healthy, flavorful, and naturally plant-based and gluten-free.
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Servings: 4 Servings
Ingredients
- 2 medium zucchini
- 2 medium sweet potatoes
- 5 sprigs fresh thyme
- 2 cloves garlic pressed
- 1 tablespoon olive oil or to taste
- ½ teaspoon sea salt or more, to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Preheat the oven to 428ºF/220ºC (regular setting, if using a convection/fan setting, set the temperature to 200ºC/400ºF instead) and line a baking sheet with parchment paper.
- Peel the sweet potatoes, wash and remove the ends of the zucchini, press the garlic, and remove the stems from the thyme sprigs.
- Slice the zucchini and sweet potatoes into thin discs, then transfer them to a mixing bowl and mix them with the olive oil, thyme, garlic, salt, and pepper, making sure all vegetables are coated.
- Spread the vegetables out on the lined baking sheet, then roast for 35 minutes, until they're tender and beginning to crisp.
- Serve right away or let cool, then store in an airtight container in the fridge for up to 3-4 days.
Nutrition Per Serving
Nutrition Facts
Roasted Zucchini & Sweet Potatoes
Amount per Serving
Calories
149
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Sodium
361
mg
16
%
Potassium
652
mg
19
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
16288
IU
326
%
Vitamin C
23
mg
28
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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