Roasted Veggie & Herb Medley

A simple side dish packed with color, fiber, and nutrients — perfect for any meal. Roasting brings out natural sweetness in the vegetables.

Ingredients:

1 cup carrots, chopped

1 cup Brussels sprouts, halved

1 red bell pepper, chopped

2 tbsp olive oil

1 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

Instructions:

Preheat oven to 400°F (200°C).

Toss all vegetables with olive oil, thyme, salt, and pepper.

Roast 25–30 min, stirring halfway through.

Serve warm.

AIP-Friendly Variant: Omit black pepper; focus on fresh herbs like rosemary or parsley.

Mindful Eating Note:
Take a moment to appreciate the color, aroma, and warmth — a simple reminder that eating can be joyful and grounding.