Roasted Root Vegetables Thyme (Printable)
Seasonal root vegetables roasted with fresh thyme for a caramelized and flavorful side dish perfect for any meal.
# What You'll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
→ Aromatics & Herbs
05 - 1 medium red onion, peeled and cut into wedges
06 - 3 tablespoons olive oil
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 garlic cloves, minced
→ Seasonings
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine carrots, parsnips, sweet potato, rutabaga or turnip, and red onion.
03 - Drizzle olive oil over the vegetables and add thyme, minced garlic, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Serve hot, optionally garnished with extra fresh thyme.
# Cooking Tips:
01 -
- Everything gets crispy edges and sweet, concentrated flavor without any fussing.
- It's the kind of side dish that somehow becomes the main event people actually talk about.
- Once it's in the oven, you're genuinely free to do whatever you want for forty minutes.
02 -
- Don't crowd the pan or you'll steam them instead of roast them, which is the opposite of what you want.
- One quick stir halfway through makes the difference between some dark edges and evenly caramelized vegetables everywhere.
03 -
- Cut your vegetables as close to the same size as possible so they finish cooking at roughly the same time.
- If you're using a particularly wet vegetable like beets, pat them dry before tossing with oil or they'll steam instead of roast.