Thyme Roasted Vegetable Medley (Printable Version)

A vibrant mix of seasonal vegetables roasted with thyme and garlic for a flavorful, healthy side.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 red bell pepper, seeded and chopped
03 - 1 yellow bell pepper, seeded and chopped
04 - 1 small red onion, peeled and cut into wedges
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved

→ Herbs & Seasonings

07 - 3 tablespoons olive oil
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 cloves garlic, minced

→ Optional Garnish

12 - 1 tablespoon chopped fresh parsley

# How To Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, place all prepared vegetables and mix together.
03 - Drizzle olive oil over the vegetables, add thyme, sea salt, black pepper, and minced garlic; toss thoroughly until evenly coated.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, stirring halfway through, until the vegetables become tender and develop light caramelization.
06 - Transfer roasted vegetables to a serving platter, garnish with fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • A vibrant and colorful combination of fresh vegetables that brighten any meal.
  • Aromatic thyme infuses the dish with a fragrant Mediterranean flair.
  • Simple preparation and roasting make it an easy yet impressive side.
  • Perfectly suited for vegan and gluten-free diets.
02 -
  • Use parchment paper to prevent sticking and make cleanup quick and easy.
  • For an even roast, spread vegetables in a single layer without overcrowding the baking sheet.
  • Fresh thyme provides more flavor, but dried thyme works well if fresh is unavailable.
  • Adding lemon zest just before serving brightens the dish with a fresh citrus note.
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