Thyme and garlic roasted vegetables
Discover the perfect side dish with our Thyme and Garlic Roasted Vegetables recipe. Featuring a colorful mix of potatoes, zucchini, red pepper, onion, and mushrooms, all tossed in olive oil, fresh thyme, and garlic for a burst of savory flavor. Ideal for weeknight dinners or special occasions. Easy to prepare and absolutely delicious!
- 27 Mar 2025
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Thyme and garlic roasted vegetables offer a delightful medley of flavors and textures. This dish is perfect for a healthy and delicious side to any meal. The combination of aromatic thyme and savory garlic enhances the natural sweetness of the vegetables.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C) to ensure it's hot enough to roast the vegetables evenly.
- Potatoes: Wash and peel the potatoes if desired. Cut them into bite-sized chunks.
- Zucchini: Wash and trim the ends. Slice them into half-moon shapes.
- Red Pepper: Wash, core, and dice the red pepper into small pieces.
- Onion: Peel and cut the onion into large, chunky pieces.
- Mushrooms: Clean the mushrooms and slice them in half or quarters, depending on their size.
- Garlic: Peel and finely mince the garlic cloves.
In a large mixing bowl, combine all the prepared vegetables. Add the minced garlic, fresh thyme leaves, and olive oil. Toss everything together until the vegetables are well coated.
Spread the seasoned vegetables evenly on a large baking sheet. Make sure they are in a single layer to ensure even roasting. Avoid overcrowding the pan, as this will result in steaming rather than roasting.
Place the baking sheet in the preheated oven. Roast for 30-40 minutes, or until the vegetables are tender and golden brown around the edges. Stir the vegetables halfway through the roasting time to ensure even cooking.
After 30 minutes, check the vegetables for doneness by piercing them with a fork. They should be soft and lightly caramelized. If they need more time, continue roasting, checking every 5 minutes until they reach the desired texture.
Once the vegetables are roasted to perfection, remove them from the oven. Allow them to cool slightly before transferring to a serving dish.
If desired, you can garnish with additional fresh thyme leaves or a drizzle of extra olive oil before serving.
Serve the thyme and garlic roasted vegetables as a side dish to your favorite main course. They pair wonderfully with roasted meats, grilled fish, or even as a hearty addition to a salad.
Tips:
- Cut the vegetables into uniformly sized pieces to ensure even roasting.
- Preheat the oven to 200°C (392°F) for optimal roasting temperature.
- Line your baking sheet with parchment paper for easy cleanup.
- Toss the vegetables well with the olive oil, thyme, and garlic to make sure they’re evenly coated.
- Stir the vegetables halfway through baking to promote even cooking and browning.
- For added flavor, finish with a sprinkle of sea salt and a squeeze of fresh lemon juice before serving.
Following these tips will help you create perfectly roasted thyme and garlic vegetables, featuring a rich blend of flavors that complement each other beautifully. This simple yet flavorful dish is a versatile addition to any meal, from casual dinners to festive gatherings.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 10g | 26% |
| Sugar 9g | 9% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.15g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 5% |
| Choline 55mg | 10% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 5.00mg | 31% |
| Vitamin B6 1.20mg | 71% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 110mg | 118% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 11ug | 10% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.52mg | 57% |
| Iron, Fe 3.09mg | 28% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 1810mg | 53% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 1.51mg | 14% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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