Roasted Root Vegetables with Thyme
Elevate your next meal with this vibrant and hearty Roasted Root Vegetables with Thyme recipe, perfect for adding a touch of rustic charm to your dinner table. Featuring a colorful medley of carrots, parsnips, sweet potatoes, and red onions, this dish is seasoned with fresh thyme, garlic, and a drizzle of olive oil for a balance of earthy and savory flavors. Roasted to perfection in a hot oven, the vegetables develop golden edges and caramelized sweetness, making them irresistibly delicious and aromatic. With just 15 minutes of prep and simple techniques, this recipe is an easy yet impressive side dish that complements any main course or shines as a light vegetarian entrée. Ideal for fall gatherings or cozy weeknight dinners, these oven-roasted root vegetables pair beautifully with roasted meats, grain bowls, or a dollop of yogurt sauce. Healthy, flavorful, and versatile—this dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet potatoes
- 2 small Red onions
- 3 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 4 whole Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easier cleanup.
Peel and chop the carrots, parsnips, and sweet potatoes into roughly 1-inch pieces for even cooking.
Peel and quarter the red onions. Keep the garlic cloves whole but peel off their skins.
In a large mixing bowl, combine the chopped vegetables, red onions, and garlic cloves. Drizzle with olive oil and toss until all vegetables are coated evenly.
Add the fresh thyme sprigs, salt, and black pepper to the bowl, and toss again to distribute the seasoning.
Spread the vegetables in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded to allow for proper roasting.
Roast in the preheated oven for 20 minutes, then remove the tray and toss the vegetables to promote even browning.
Return the tray to the oven and roast for an additional 20 minutes or until the vegetables are golden, tender, and slightly caramelized at the edges.
Remove the thyme sprigs before serving, as the leaves will have flavored the vegetables during cooking.
Serve warm as a side dish or enjoy as a light vegetarian entrée.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 47.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
