Roasted Chayote

1 Serving


  • 2 cups chayote
  • 2 tsp dried thyme
  • 1 tsp garlic
  • 1/4 tsp Celtic Sea Salt, fine ground
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • Scallions, chopped, for garnish (optional)
  • olive oil cooking spray
  • Instructions

    1. Preheat oven to 375°F and line a roasting pan or baking sheet with parchment paper.

    2. Cut each chayote in half and remove the seeds. Slice the chayote into ½” half-rounds and place in a large mixing bowl.

    3. In a small bowl, mix all herbs until well combined to prepare the dry rub.

    4. Spritz the chayote half-rounds with olive oil spray.

    5. Rub the spices into the spritzed chayote, ensuring each half-round is coated with seasoning.

    6. Evenly distribute the chayote on the prepared pan in a single layer. Use two pans if one is crowded; do not overlap. Add some scallions if you’d like and leave the rest to garnish.

    7. Roast 40 minutes or until crisp and golden, turning halfway through cooking.


    1 serving = 2 cups vegetables