Roasted Vegetables With Thyme

Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. Heat oven to 400°.
  2. Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
  3. Add olive oil and toss again.
  4. Place on a 15 x10" pan.
  5. Bake uncovered, for 20 minutes.
  6. Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.
Most Helpful

4 5

DH and I served this tonight as a side to our lamb chops. We thought it was good. It was easy to put together and prep. I found my veggies at the end to be a little dry and so I drizzled olive oil over my end product. I also would have liked my carrots to have been a bit softer. Therefore, I think Chef Debs, who reviewed this recipe, had a good idea when she used sliced carrots. We followed all ingredients and directions as posted. Thanks!

4 5

Used this recipe to make roasted Brussel Sprouts and Yukon Gold potatoes. Came out great but will back off the thyme and pepper next time.

5 5

Yummy!!! I love roasted vegetables and these are no exception. Like a previous reviewer I used fresh thyme (so I used less) and everything was cooked perfect. Thank you for posting. Made for 2013 Zaar Cookbook Tag game.