Roasted Chayote

Roasted Chayote

Print Recipe


  • 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


  • Preheat oven to 375°F and line a roasting pan or baking sheet with parchment paper.
  • Cut each chayote in half and remove the seeds. Slice the chayote into ½” half-rounds and place in a large mixing bowl.
  • In a small bowl, mix all herbs until well combined to prepare the dry rub.
  • Spritz the chayote half-rounds with olive oil spray.
  • Rub the spices into the spritzed chayote, ensuring each half-round is coated with seasoning.
  • 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.
  • Roast 40 minutes or until crisp and golden, turning halfway through cooking.


1 serving = 2 cups vegetables