Roasted Roots with Thyme (Printable version)
Hearty medley of roasted root vegetables with fresh thyme. Vegetarian, gluten-free, and perfectly seasoned for any meal.
# Ingredient List:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 2-inch chunks
02 - 2 parsnips, peeled and cut into 2-inch chunks
03 - 1 medium sweet potato, peeled and cubed
04 - 1 medium beet, peeled and cubed
05 - 1 small rutabaga or turnip, peeled and cubed
→ Aromatics & Herbs
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 2 cloves garlic, minced
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all prepared root vegetables.
03 - Drizzle vegetables with olive oil, sprinkle with thyme, garlic, salt, and pepper. Toss thoroughly to coat evenly.
04 - Spread vegetables in a single layer on the baking sheet, ensuring they are not crowded.
05 - Roast in preheated oven for 35 to 40 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Serve hot, garnished with extra fresh thyme if desired.
# Expert Suggestions:
01 -
- The natural sweetness that emerges from the vegetables after roasting will convert even the most determined vegetable skeptics in your household.
- Its incredibly forgiving—I once accidentally doubled the garlic and it turned out even better than my careful measurements ever did.
02 -
- Overcrowding your baking sheet will cause the vegetables to steam rather than roast, robbing you of those delicious crispy edges and caramelized flavor.
- Cutting your vegetables into similar-sized pieces ensures everything cooks at the same rate—I learned this after serving a dish of perfectly tender carrots alongside rock-hard beet chunks.
03 -
- Add a splash of balsamic vinegar in the last five minutes of roasting for a subtle sweet-tangy glaze that elevates the entire dish without adding much extra effort.
- Line your baking sheet with parchment paper not just for easy cleanup, but because it prevents the natural sugars in the vegetables from burning and sticking to the pan.