Roasted Roots with Thyme (Print version)

Colorful root vegetables roasted with thyme and garlic for a flavorful, easy side dish.

# Ingredient List:

→ 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. Line a large baking sheet with parchment paper.
02 - Place all root vegetables in a large mixing bowl.
03 - Drizzle with olive oil, add thyme, sea salt, black pepper, and smashed garlic. Toss to evenly coat.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, turning once halfway through, until golden and tender.
06 - Remove from oven, discard garlic if desired, and serve hot. Garnish with additional thyme if preferred.

# Expert Advice:

01 -
  • The vegetables caramelize into something that tastes like dessert, sweet and tender without any added sugar.
  • It's genuinely hands-off once everything hits the pan—perfect when you're juggling other dishes.
  • Works beautifully alongside almost anything, from a quiet weeknight dinner to a holiday spread.
02 -
  • Don't skip turning the vegetables halfway through—the side against the pan browns beautifully, but the top side needs direct heat to caramelize properly.
  • If your vegetables are releasing a lot of liquid halfway through roasting, it means they were too crowded; spread them out a bit more and the liquid will evaporate instead of steaming them.
03 -
  • Keep your garlic cloves whole and just smashed so they're easy to find and remove after roasting—or leave them in if you love soft, sweet roasted garlic.
  • If you're roasting these alongside a protein at a lower temperature, start the vegetables in a separate pan and give them a head start, then nestle them around the main dish for the final cooking time.

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