Roasted Vegetables With Thyme Recipes

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

Roasted Vegetables With Thyme image

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.

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

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

Roasted Root Vegetables With Thyme image

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.

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

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

Thyme roasted vegetables image

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

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

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

Roasted Vegetables With Thyme and Balsamic Vinegar image

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

Ingredients

1 parsnip
1 carrot
1 leek
1 white onion
6 garlic cloves, whole
2 tablespoons olive oil
2 tablespoons thyme
2 tablespoons balsamic vinegar (or to taste)

More about "roasted vegetables with thyme recipes"

ROASTED CARROTS WITH THYME - ONCE UPON A CHEF

Web Oct 3, 2019 Instructions. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Slice the carrots on the diagonal about 2-in thick. …
From onceuponachef.com
Cuisine American
Total Time 30 mins
Category Vegetables & Sides
Calories 153 per serving

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.

Roasted Vegetables With Thyme Recipes

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.

ROASTED ROOT VEGETABLES WITH THYME

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

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.

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