Preheat the oven to 400F
Combine the oil, rosemary, thyme, salt and pepper in a large zip lock bag. Add the vegetables and toss so the vegetables are evenly coated with oil and herbs.
Spread the vegetables evenly in a non stick roasting pan and roast stirring occasionally until the shallots are caramelized and the vegetables are browned and tender. About 40 minutes depending on chunk size.
Roasting the veggies always makes them taste better. I substituted a large onion for the shallots and added a sweet yellow pepper.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 49.5mg||2 %|
|Potassium 682.6mg||18 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 20.3g|
|Protein 2.9g||4 %|
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Calories per serving: 115
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