Roasted Vegetables with Rosemary - PCOS-Friendly Recipe
This Roasted Vegetables with Rosemary is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 1/2 lb. medium Yukon Gold potatoes, unpeeled
- 2 large red onions
- 3/4 lb. thin carrots, peeled, halved lengthwise
- 1 butternut squash
- 1/4 c. olive oil
- 2 tbsp. chopped fresh rosemary
- 1 tsp. kosher salt
- Freshly ground black pepper
Instructions
- Position oven racks in bottom third and center of oven; heat oven to 425 °F.
- Combine potatoes and half the onions on a large rimmed baking sheet; place carrots, squash and remaining onions on a second sheet. Drizzle oil over vegetables and sprinkle with rosemary. Toss vegetables on each baking sheet to coat evenly; arrange in an even layer.
- Place one sheet on each oven rack. Roast 30 minutes, tossing once. Reverse positions of baking sheets; continue to roast until all vegetables are tender and lightly caramelized in spots, tossing occasionally, about 30 to 40 minutes longer.
- Season the vegetables with salt and freshly ground pepper to taste. Transfer roasted vegetables to a large bowl or serving platter.
- If you don't want to serve vegetables right away, you can let them stand on baking sheets at room temperature for up to 6 hours, then rewarm in a 450 °F oven until heated through, about 10 minutes.
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Frequently Asked Questions
Yes, this Roasted Vegetables with Rosemary recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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