Best 7 Roasted Vegetables With Thyme Recipes
Indulge in a medley of flavors with our delectable roasted vegetables, a symphony of colors and textures that will tantalize your taste buds. This culinary masterpiece features an array of fresh, seasonal vegetables, each carefully selected for its unique flavor profile and nutritional benefits. From crisp and tender green beans to hearty and flavorful carrots, the combination of vegetables in this dish creates a harmonious balance of flavors that will delight your palate. We've also included juicy cherry tomatoes, which burst with sweetness in every bite, and succulent mushrooms that add a savory depth to the dish. The addition of aromatic thyme elevates the roasted vegetables to a new level, infusing them with a delightful herbal fragrance that perfectly complements the natural flavors of the vegetables. Get ready to embark on a culinary journey as we guide you through the simple steps to create this vibrant and flavorful dish, sure to become a favorite in your kitchen.
Here are our top 7 tried and tested recipes!
ROASTED CARROTS WITH THYME
These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
Nutrition Facts :
ROASTED VEGETABLES
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
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 VEGETABLES WITH THYME
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
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 TRUFFLE OIL & THYME
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Provided by taylormademarket
Categories Potato
Time 30m
Yield 8 c, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- reheat oven to 425*.
- Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
- Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
- Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.
ROASTED ROOT VEGETABLES WITH THYME
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
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.
ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR
This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.
Provided by TerribleCook1017
Categories Vegetable
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
- Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
- Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.
Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7
THYME ROASTED VEGETABLES
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
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
Tips:
- Choose firm vegetables: Vegetables that are too soft, like zucchini or tomatoes, will become mushy when roasted. Stick to firmer vegetables like carrots, potatoes, and broccoli.
- Cut vegetables into even-sized pieces: This will help them cook evenly. If you have a mix of vegetables with different cooking times, roast the harder vegetables for a few minutes before adding the softer ones.
- Toss vegetables with oil and seasonings: This will help them brown and develop flavor. You can use any type of oil you like, but olive oil is a good choice. As for seasonings, salt and pepper are essential, but you can also add herbs, spices, or citrus zest.
- Roast vegetables at a high temperature: This will help them caramelize and get crispy. Aim for a temperature of 425 degrees Fahrenheit or higher.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Spread them out in a single layer so that they have plenty of room to brown.
- Roast vegetables until they are tender-crisp: You don't want to overcook them, or they will become mushy. Check them regularly with a fork or knife to see if they are done.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with roasted meats, grilled seafood, or as a vegetarian or vegan main course. With a little planning and preparation, they can be made quickly and easily. So next time you're looking for a tasty and nutritious side dish, give roasted vegetables a try!
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