Roasted Roots Thyme (Printer-friendly)
Golden roasted root vegetables with thyme and garlic offer a naturally sweet and savory side.
# What You Need:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 2 medium beets, peeled and cut into 1-inch chunks
04 - 1 small sweet potato, peeled and cut into 1-inch chunks
→ Seasonings
05 - 2 tablespoons olive oil
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 3 garlic cloves, peeled and smashed
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all the prepared root vegetables in a large mixing bowl.
03 - Drizzle vegetables with olive oil, sprinkle with thyme, sea salt, and black pepper, then add the smashed garlic cloves. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting.
05 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until golden brown and tender.
06 - Remove from oven, discard garlic if preferred, and serve immediately, optionally garnished with extra thyme.
# Expert Tips:
01 -
- The vegetables taste naturally sweet and caramelized without any fussing or constant attention.
- It comes together in under an hour and requires just one pan and about five minutes of actual prep work.
- Works as a side dish, a salad topping, or even tucked into grain bowls the next day.
02 -
- Don't skip turning the vegetables halfway through; it's the difference between golden edges and unevenly soft spots.
- If your oven runs cool, the vegetables might need a few extra minutes, so keep checking after the 35-minute mark rather than walking away.
03 -
- Cut your vegetables as consistently as possible so they cook evenly and finish at exactly the same moment.
- Don't crowd the pan; vegetables need space to roast and brown, not steam and soften.