Roasted Root Vegetables Thyme (Printable Version)

Seasonal roots roasted with fresh thyme for a caramelized, 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 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine the carrots, parsnips, sweet potato, rutabaga (or turnip), and red onion wedges.
03 - Drizzle the olive oil over the vegetable mixture. Add the thyme, minced garlic, sea salt, and black pepper. Toss thoroughly until all vegetables are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure pieces are not overcrowded to allow for proper caramelization.
05 - Roast in the preheated oven for 35 to 40 minutes. Stir the vegetables once halfway through the cooking time to ensure even browning and tenderness.
06 - Remove from the oven once the vegetables are golden and tender. Serve hot, optionally garnished with additional fresh thyme leaves.

# Expert Tips:

01 -
  • The vegetables turn golden and sweet in the oven, tasting nothing like raw root veggies if you've ever been skeptical of them.
  • It's genuinely hands-off cooking—toss everything together, slide it into the oven, and forget about it for most of the time.
  • This single tray somehow manages to feel like a complete side dish that satisfies even the heartiest appetites.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss out on that crispy caramelization entirely.
  • The sweet potato cooks faster than the rutabaga, so if you're working with timing, you can add the harder vegetables a few minutes before the softer ones.
03 -
  • Use a baking sheet with raised sides so any escaped oil stays on the pan instead of smoking up your oven—this one detail changes everything.
  • If your vegetables are releasing a lot of liquid midway through, pour it off so they roast instead of steam; the liquid went somewhere but it's not helping your cause.

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