ROAST CARROTS, TOMATOES AND ONIONS WITH THYME

Roast Carrots, Tomatoes And Onions With Thyme image

Provided by Moira Hodgson

Time 2h

Yield 6 servings

Number Of Ingredients 6

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Ingredients

1 1/2 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

Steps:

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.
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.
Add carrots, stir to coat with oil and continue roasting for one hour.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 11 grams