Pregnancy Friendly Mediterranean Herb-Roasted Vegetables
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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