Best 8 Roasted Vegetables With Thyme Recipes

Roasted vegetables with thyme offer a delightful combination of flavors and textures, making them an ideal side dish for a wide variety of meals. From the earthy sweetness of roasted root vegetables to the vibrant colors and crisp flavors of roasted peppers and onions, this versatile dish is sure to satisfy any palate. Thyme adds a subtle yet distinct herbal note that perfectly complements the roasted vegetables, creating a harmonious balance of flavors that will leave you craving more. Whether you're looking for a simple and quick side dish or a flavorful addition to your next dinner party, roasted vegetables with thyme are an easy and delicious choice.

Here are our top 8 tried and tested recipes!

THYME-ROASTED VEGETABLES

Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED VEGETABLES

Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP

Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup image

Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

Provided by Anonymous

Categories Side Dish Vegetables Sweet Potatoes

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound sweet potatoes, cut into long, thin rectangles
1 large carrot, cut into long, thin rectangles
1 parsnip, cut into long, thin rectangles
extra-virgin olive oil, or as needed
salt and ground black pepper to taste
4 sprigs fresh thyme
2 tablespoons maple syrup, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 37.7 g, Fat 7 g, Fiber 5.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 79.3 mg, Sugar 13.2 g

ROASTED VEGETABLES WITH THYME

Roasted Vegetables With Thyme image

Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.

Provided by Marie

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon black pepper
4 medium red potatoes, scrubbed and chunked
1 lb baby carrots
2 onions, cut into 1/2-inch wedges
2 tablespoons olive oil
2 garlic cloves, minced

Steps:

Heat oven to 400°.
Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
Add olive oil and toss again.
Place on a 15 x10" pan.
Bake uncovered, for 20 minutes.
Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.

ROASTED ROOT VEGETABLES WITH THYME

Roasted Root Vegetables With Thyme image

We bought a share in an organic farm this year which gave me the opportunity to prepare a number of root vegetables that were new to me as a cook, among them rutabagas and turnips. Feel free to experiment with amounts and types of veggies. I used rutabaga, potato, sweet potato, and red onion in my first attempt, but carrots, turnips, parsnips or leeks would also work well in this dish. This would make a good Thanksgiving side dish as it can be served warm or at room temperature.

Provided by Sonata

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 rutabaga, peeled and chopped
2 medium potatoes, chopped
2 medium sweet potatoes, peeled and chopped
1 medium red onion, chopped
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper

Steps:

Preheat oven to 425°F.
Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.

THYME ROASTED VEGETABLES

Thyme roasted vegetables image

Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Vegetable

Time 1h5m

Number Of Ingredients 6

Ingredients

450g parsnips , peeled and cut into finger-length pieces, tough cores removed
450g baby carrots , scrubbed
3 tbsp olive oil
2 tbsp maple syrup
1½ tbsp good-quality vegan white wine vinegar
handful thyme , leaves picked and chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.

Nutrition Facts : Calories 155 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

ROASTED CHICKEN WITH VEGETABLES AND THYME

Roasted Chicken with Vegetables and Thyme image

For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h25m

Number Of Ingredients 9

Ingredients

3/4 pound red new potatoes, halved or quartered if large
3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
8 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
Coarse salt and ground pepper
2 small onions, halved
1 whole chicken (3 1/2 to 4 pounds), giblets discarded

Steps:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

Nutrition Facts : Calories 719 g, Fat 38 g, Fiber 4 g, Protein 59 g

ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM VINAIGRETTE

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette image

Categories Herb Roast Christmas Thanksgiving Carrot Parsnip Sweet Potato/Yam Fall Thyme Rutabaga Christmas Eve Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 13

Ingredients

Nonstick vegetable oil spray
9 tablespoons extra-virgin olive oil
2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)
2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Tips:

Choose vegetables that are in season and at their peak freshness. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces so that they cook evenly. Smaller vegetables will cook faster than larger ones, so adjust the cooking times accordingly.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help to create a golden brown crust and enhance the flavor.
Spread the vegetables in a single layer on a baking sheet. Crowding the vegetables will prevent them from roasting evenly.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) for a shorter amount of time. This will help to caramelize the vegetables and prevent them from becoming mushy.
Stir the vegetables halfway through roasting to ensure even cooking.
Remove the vegetables from the oven when they are tender and slightly browned. Overcooked vegetables will be mushy and bland.
Serve the roasted vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. With so many different vegetables to choose from, there are endless possibilities for roasted vegetable recipes. So next time you're looking for a simple and flavorful side dish, give roasted vegetables a try. You won't be disappointed!

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