Roasted Roots with Thyme (Printable Version)

Caramelized root vegetables roasted with thyme, olive oil, and garlic for a flavorful dish.

# What You’ll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small celeriac, peeled and cubed
05 - 1 medium red onion, cut into wedges

→ Seasoning & Herbs

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
10 - 2 cloves garlic, minced

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, celeriac, and red onion with olive oil, sea salt, black pepper, thyme, and minced garlic. Mix until vegetables are evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast in the oven for 35 to 40 minutes, stirring once halfway through, until vegetables are golden and tender.
05 - Transfer to a serving platter. Sprinkle with chopped parsley and lemon zest if desired. Serve warm.

# Top Tips:

01 -
  • The vegetables develop deep golden edges that taste almost sweet, while the thyme keeps everything grounded and savory.
  • It's flexible enough to work with whatever roots you have on hand, yet consistent enough to feel intentional.
  • No babysitting required, just one stir halfway through, leaving you free to do other things while your dinner practically makes itself.
02 -
  • Don't wash and chop your vegetables and let them sit in the fridge for hours—the cut surfaces dry out and won't caramelize as beautifully, so prep just before roasting.
  • One stir matters more than constant checking; the vegetables need uninterrupted time on the hot pan to develop color, but flipping them halfway ensures even browning on both sides.
  • If your oven runs cool, your vegetables may need an extra five minutes, so that golden-brown stage is more reliable than watching the clock.
03 -
  • If you have access to fresh thyme, use it—dried works, but fresh thyme scatters through the vegetables and its flavor stays bright instead of muting as it roasts.
  • Toss the vegetables with the salt a minute before adding the oil, which helps them season evenly and prevents the oil from blocking the salt from penetrating.

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