Roast Carrots, Tomatoes And Onions With Thyme

Ingredients

• 1 ½ pounds carrots
• 12 plum tomatoes
• 2 large onions
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves (or one teaspoon dried)
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    128 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 86 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
2. Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
3. Add carrots, stir to coat with oil and continue roasting for one hour.

• If you are cooking these vegetables at the same time as the pork, the oven temperature should be turned up for the last 20 to 30 minutes. Check the vegetables to make sure they will not be overcooked; if they are cooking too fast, remove them from the oven and keep them warm on the back of the stove, returning them to the oven for the last 10 minutes.