Roasted Roots Thyme Medley (Printable Version)

A vibrant mix of root vegetables roasted with thyme and garlic, highlighting their natural sweetness.

# What You Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 2 medium beets, peeled and cut into 1-inch chunks
04 - 1 small sweet potato, peeled and cut into 1-inch chunks

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 3 garlic cloves, peeled and smashed
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, place all root vegetables and mix to combine.
03 - Drizzle olive oil over the vegetables, add thyme, sea salt, black pepper, and smashed garlic, then toss until evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway through until vegetables are golden and tender.
06 - Remove from oven, discard garlic if preferred, and serve hot, garnished with additional thyme if desired.

# Helpful Tips:

01 -
  • The vegetables caramelize into natural candy—no added sugar needed, just honest roasting bringing out what was already there.
  • It's genuinely hard to mess up, which means you can roast these while focused on something else entirely.
  • Works as a humble side, a salad topper, or honestly just eaten straight from the pan with your hands.
02 -
  • Don't skip the single layer—if vegetables touch too much, they steam and lose that caramel crust you're after.
  • The beets will color everything slightly pink or purple, which is completely normal and actually makes the whole dish look more interesting than it would otherwise.
03 -
  • Cut everything as uniform as possible—those 1-inch pieces matter more than you'd think for even cooking.
  • Don't wash beets under running water right before roasting; pat them dry so they brown instead of steam in their own moisture.

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