Best 6 Thyme Roasted Vegetables Recipes

**Thyme Roasted Vegetables: A Burst of Flavor and Nutrition**

Indulge in a delightful culinary experience with thyme roasted vegetables, an easy-to-make dish that tantalizes your taste buds and nourishes your body. This vibrant and colorful dish features a medley of vegetables, each carefully selected for its unique flavor and nutritional benefits. Roasted to perfection, the vegetables are imbued with a tantalizing combination of herbs, spices, and the aromatic essence of fresh thyme. Discover an array of delectable recipes within this article, each offering a unique twist on this classic dish. From a simple yet satisfying roasted vegetable platter to a hearty and flavorful vegetable gratin, these recipes cater to a variety of preferences and dietary needs. Prepare to be amazed by the transformation of ordinary vegetables into an extraordinary feast for the senses.

Here are our top 6 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 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

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.

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 TRUFFLE OIL & THYME

Roasted Root Vegetables With Truffle Oil & Thyme image

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Provided by taylormademarket

Categories Potato

Time 30m

Yield 8 c, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 red potatoes, cubed
3 carrots, peeled, cut into thirds
3 parsnips, peeled, cut into thirds
1 red onion, peeled, quartered
8 garlic cloves, peeled
1/4 cup extra virgin olive oil
3 sprigs fresh thyme
salt & pepper
2 tablespoons white truffle oil or 2 tablespoons black truffle oil

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 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

Tips:

- Choose vegetables of similar size and texture for even roasting and a delicious medley. - If your vegetables are watery (like zucchini or tomatoes), pre-cook them slightly in a pan to remove excess moisture before roasting. - Toss vegetables in a generous amount of olive oil for a flavorful and crispy result. You can also use melted butter or cooking spray, but olive oil is the best choice for flavor and health benefits. - Season vegetables well with salt and pepper before roasting. You can also add other herbs and spices, such as garlic, paprika, or thyme, according to preference. - Roast vegetables in a single layer on a baking sheet to ensure even cooking. Don't overcrowd the pan, or the vegetables will steam instead of roast. - Roast vegetables at a high temperature (400°F or higher) for a shorter amount of time to achieve caramelized and slightly crispy edges. For softer, more tender vegetables, reduce the temperature and increase the roasting time. - Give your roasted vegetables a shake or stir halfway through the cooking process to ensure even roasting and prevent sticking. - Let roasted vegetables cool slightly before serving to allow the flavors to meld and intensify.

Conclusion:

Thyme-Roasted Vegetables is a versatile, simple, and flavorful side dish perfect for any meal. This recipe highlights the natural sweetness of vegetables, and the addition of thyme adds a touch of earthy, herbal flavor. With just a few ingredients and minimal effort, you can enjoy a healthy and satisfying dish that's perfect for both everyday meals and special occasions. Whether you're hosting a dinner party or preparing a quick and easy weeknight meal, Thyme-Roasted Vegetables is a surefire crowd-pleaser.