Roasted Roots with Thyme (Printable)

Caramelized root vegetables with thyme create a warm, comforting side or main dish option.

# What You 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 - 1½ 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

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, celeriac, and red onion with olive oil, sea salt, black pepper, thyme, and minced garlic until evenly coated.
03 - Spread the coated 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 the roasted vegetables to a serving platter. Sprinkle with chopped parsley and lemon zest if desired. Serve hot.

# Expert Advice:

01 -
  • The vegetables turn impossibly sweet and nutty when roasted, no sugar required.
  • It comes together in minutes and tastes like you spent hours in the kitchen.
  • One pan means barely any cleanup, which honestly matters more than it should.
02 -
  • Don't crowd the pan—if everything is piled on top of each other, you'll steam the vegetables instead of roasting them, and that changes everything about the texture.
  • Stirring halfway through isn't optional; it's what gives you those crispy caramelized edges that make people ask why this tastes so good.
03 -
  • Pat the vegetables dry before tossing with oil—any moisture on the surface steams away and prevents that precious caramelization.
  • Use a baking sheet with some weight to it rather than a flimsy one, because even heat distribution makes the difference between golden and burnt.

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