Anti Inflammatory Mediterranean Herb-Roasted Vegetables
Total time50 min
Prep time15 min
Cook time35 min
4.5(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium zucchini, cut into 1-inch half-moons
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into ¾-inch wedges
- 1 medium red onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the beet wedges, carrot pieces, zucchini half-moons, red onion wedges, and smashed garlic cloves. Drizzle with the olive oil and apple cider vinegar, then sprinkle with the oregano, thyme, turmeric, ginger, and salt. Toss until every piece is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!