Roasted Harvest Vegetables - PCOS-Friendly Recipe

Servings: 8

Lunch

This Roasted Harvest Vegetables is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Highlight the caramelized sweetness of fall vegetables in this luscious medley, roasted on high heat and accented with fresh thyme.

Ingredients

4 medium carrots (about 10 oz), cut into 1-inch pieces (2 cups)
4 medium parsnips (about 1 lb), peeled, cut into 1/2-inch slices (3 1/2 cups)
1/4 cup olive or vegetable oil
4 teaspoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
2 lb butternut squash, peeled, seeded and cut into 1 1/2-inch chunks (6 1/2 cups)
Fresh thyme sprigs, if desired

Instructions

Heat oven to 425 °F. In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased 15x10x1-inch pan, spread mixture in single layer. Bake 15 minutes.
Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
Bake 35 to 40 minutes longer, turning vegetables twice with pancake turner, until vegetables are tender. Spoon into serving bowl or on platter; garnish with thyme sprigs.

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Frequently Asked Questions

Is Roasted Harvest Vegetables good for PCOS?

Yes, this Roasted Harvest Vegetables recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 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.

Comments

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