Simply Organic Thyme Description
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Pure. Simple. Joy.
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USDA Organic
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Kosher
1% of sales supports organic farming and education.
Directions
Thyme is a fairly potent seasoning, so begin with just a pinch or two, then add to taste. And add it early on in your cooking, so that the flavor has time to develop and meld with other ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 0.25 Teaspoon
Servings per Container: Approx. 111
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | * |
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| There are no declarable nutrients in 1/4 tsp. serving. | | |
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*Daily value not established.
Other Ingredients: Organic thyme.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Sheet Pan Curry-Roasted Root Vegetables
Level up your roasting skills with this roasted vegetables recipe. The rainbow of curry-flavored root veggies harmoniously shares a sheet pan, impressing guests with char, color, flavor and variety. Patiently dice and slice potatoes, peppers, onions, carrots, cabbage, cauliflower, leeks and mushrooms to about the same width. Throw in a can of chickpeas, and drench the mountain of legumes and vegetables in a mouthwatering curry seasoning of ghee, avocado oil, curry powder, red pepper flakes, oregano, garlic and thyme. Roast the root assortment for 45 minutes, flipping the vegetables halfway through, and serve with your choice of dipping sauces. (
Tahini and
coconut curry are recommended!)
Sheet Pan Curry-Roasted Root Vegetables
Curry Seasoning
- 1 to 1-1/2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- 1/4 cup avocado oil
- 3 to 4 tsp. curry powder
- 2 Tbsp. clarified ghee butter
- 3 tsp. thyme
- 1 tsp. crushed red pepper flakes
- 1/2 to 1 tsp. oregano
- 2 to 3 tsp. garlic powder (or 6 cloves fresh garlic)
Vegetables
- 2 large organic sweet potatoes
- 6 mini sweet peppers
- 2 yellow onions
- 4 large organic carrots
- 12 organic yellow baby potatoes
- 1/4 organic purple cabbage
- 1 can organic chickpeas
- 6 organic portabella mushrooms
- 1 bunch organic leeks
- 1/2 head organic cauliflower
- Preheat oven to 425 degrees F and cover two sheet pans with parchment paper.
- Peel and cut vegetables to 1-inch thickness or consistent size of your preference.
- In small bowl, mix together curry seasoning ingredients until combined.
- In large bowl, begin coating a manageable portion of vegetables in curry seasoning, mixing with your hands. Arrange seasoned vegetables on sheet pan. Repeat until all vegetables are coated.
- Bake 25 minutes, turn vegetables and bake 20 more minutes. Test vegetables with a fork to ensure vegetables are desired tenderness.
- Serve with tahini or coconut curry dipping sauces.
- For a vegan option, replace ghee with avocado oil.
- Grab these ingredients and more at Vitacost.com.
Simply Organic Thyme -- 0.78 oz
