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

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!

Dr. Jenny April 01, 2008

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.

jimjam63 December 18, 2014

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.

mama smurf June 28, 2013

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