Roasted Roots with Thyme (Printable)

A medley of root vegetables roasted with thyme and garlic for a naturally sweet, savory side.

# What You'll 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 peeled and chopped root vegetables in a large mixing bowl.
03 - Drizzle olive oil over the vegetables, sprinkle with thyme, sea salt, black pepper, and add smashed garlic cloves. Toss thoroughly to coat evenly.
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 the vegetables are tender and golden.
06 - Remove from oven, discard garlic if preferred, and serve warm garnished with additional thyme if desired.

# Expert Advice:

01 -
  • It's the kind of dish that fills your kitchen with warmth and aroma while you do almost nothing.
  • Root vegetables somehow taste sweeter and more buttery when roasted, and the thyme makes it feel intentional and restaurant-worthy.
  • Works as a side for nearly anything, or pile it into a bowl with greens and call it dinner.
02 -
  • Don't crowd the baking sheet—vegetables need space to roast, not steam, or you'll end up with soft edges instead of caramelized ones.
  • Halfway through, give everything a gentle stir; it takes 20 seconds and ensures even browning on all sides.
  • Different ovens run hot or cool, so start checking at 35 minutes and don't panic if it takes 45; you'll know they're done when a fork pierces them easily and the edges are golden.
03 -
  • Cut vegetables as evenly as possible so they finish cooking at the same time—uneven chunks mean some pieces are done while others are still firm.
  • Don't skip the halfway stir; it's the difference between perfectly caramelized and spotty browning, and it takes almost no time at all.

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