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Upgrade your veggie sides with this easy and delicious Olive Oil and Thyme Roasted Vegetables with Toasted Coconut Flakes recipe. Perfectly seasoned and topped with crispy coconut, it's a low-carb delight that pairs wonderfully with protein mains.
15 minutes
25 minutes
Ingredients:
1 medium Zucchini
1 medium Yellow squash
2 Bell peppers
2 cloves Garlic cloves (minced)
3 tablespoons Extra virgin olive oil
1 tablespoon Fresh thyme leaves
1/4 cup Coconut flakes
Instructions:
- Preheat oven to 400°F (200°C).
- Cut zucchini, yellow squash, and bell peppers into bite-sized pieces. Place them in a mixing bowl.
- Add minced garlic, extra virgin olive oil, thyme leaves, and mix well until all vegetables are coated evenly.
- Spread the vegetable mixture onto a baking sheet and roast for about 20-25 minutes or until tender but still firm.
- While the vegetables are roasting, toss the coconut flakes lightly in a pan over medium heat until they begin to toast, being careful not to burn them. This should take about 2-3 minutes.
- Once the vegetables are roasted, remove from the oven and sprinkle with toasted coconut flakes. Serve hot as a side dish or main course.
