Baby Vegetables with Orange and Thyme
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Roasted veggies are a beloved go-to, but the accompanying cleanup is, well…a pain. Enter this recipe for baby vegetables with orange and thyme, from Louise Kenney’s Dinner’s in the Bag. It’s flavorful and easy, with pretty much no cleanup.
“This is a great side dish,” she writes, “and would go well with a roast chicken or as an accompaniment to a whole baked salmon. The vegetables steam and come out on the firmer side of al dente, so if you prefer yours cooked a little more, add ten minutes to the overall cooking time.”
Recipe excerpted with permission from Dinner’s in the Bag by Louise Kenney, published by Quadrille, February 2020.
10½ ounces small carrots, scrubbed and green tops removed
7 ounces baby zucchini, halved lengthwise
Zest and juice of 1 large orange
2 tablespoons extra-virgin olive oil
A few sprigs of lemon thyme (or regular thyme)
1. Preheat the oven to 425°F. Line a baking dish with parchment paper or foil aluminum foil.
2. In a bowl, mix the carrots and zucchini with the orange zest, juice, olive oil and lots of salt and pepper.
3. Spread onto the lined baking dish, drizzling over any juice that gets left behind in the bowl. Add the thyme sprigs, then seal up the parchment or foil and bake until the vegetables are tender but slightly firm, 45 to 55 minutes.