Roasted Vegetable Medley with Thyroid-Supporting Herb Oil

This roasted vegetable medley is a great way to get your daily dose of vegetables. It's packed with flavor, thanks to the herb oil, and it's easy to make. Simply toss the vegetables with the oil and roast them in the oven until they're tender and browned.

I first came up with this recipe when I was trying to find a way to use up some leftover vegetables. I had some Brussels sprouts, broccoli, carrots, red bell pepper, and yellow bell pepper, and I didn't know what to do with them. I decided to roast them with some olive oil and herbs, and the result was delicious. The vegetables were tender and browned, and the herb oil gave them a ton of flavor.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound broccoli florets
• 1 pound carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine the Brussels sprouts, broccoli, carrots, red bell pepper, and yellow bell pepper.
3. Drizzle with olive oil and toss to coat.
4. Season with salt and pepper.
5. Spread the vegetables on a baking sheet.
6. In a small bowl, whisk together the rosemary, thyme, oregano, and olive oil.
7. Drizzle the herb oil over the vegetables and toss to coat.
8. Roast for 25-30 minutes, or until the vegetables are tender and browned.

Why It Works

• The high heat of the oven roasts the vegetables quickly, which caramelizes the natural sugars in the vegetables and gives them a delicious browned exterior.
• The herb oil adds a ton of flavor to the vegetables. The rosemary, thyme, and oregano are all classic herbs that pair well with roasted vegetables.
• The vegetables are roasted on a single layer, which allows them to cook evenly and prevents them from steaming.