Roasted Rainbow Veggies

2 cups red onion cut in small wedges
2 cups raw broccoli florets
2 cups sliced yellow bell pepper (one medium to large pepper)
2 cups baby carrots
2 cups cherry tomatoes
3 - 4 tablespoons olive oil
Salt, pepper, garlic powder
A package of fresh thyme sprigs

Serve this withe baked chicken breast: put a chicken breast on a piece of foil, and sprinkle with lemon juice, olive oil, salt, pepper, paprika and fresh thyme leaves or sprigs. Wrap tightly in foil, place in a baking dish and bake at 400 for about 40 minutes. Bake at the same time as the veggies. (Count in your tracker as roasted skinless chicken breast)

Preheat oven to 400. Line a good sized baking tray (or cookie sheet with sides) with baking parchment.

Starting with the red onion, place each vegetable separately into a large zip lock bag, and add 2 teaspoons of olive oil. Mix the oil and veggies around and line up on the prepared baking sheet. Using the same bag, do the same with the broccoli and then the rest of the veggies, lining them up across the baking sheet.

Sprinkle with salt, pepper, garlic powder, and fresh thyme leaves. Bake at 400 for about 30 minutes or until done. Use the convection setting if possible.

Serving Size: Divide recipe into 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.