Roasted Root Vegetables with Thyme & Rosemary Recipe
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Jump to Recipe Watch VideoThese Roasted Root Vegetables with Thyme & Rosemary are a delicious and hearty fall meal or side dish! Squash, potatoes, carrots, garlic, and herbs in a light homemade lemon and caper dressing.
All these delicious sheet pan veggies are great piled high on your plate as a side for your favorite protein. This is a fall favorite that we love enjoying all year long!
These Fall Roasted Root Vegetables are warm, crisp, and have the easiest and most delicious dressing. I’m a HUGE fan of homemade dressings- they transform anything you are cooking into something gourmet. Homemade dressing is the secret to my Greek Pasta Salad. And this dish is no exception! While you can eat these veggies on their own, the bright tart dressing takes plain vegetables to the next level.
These roasted root vegetables with rosemary and thyme are one of our absolute, hands down, all time favorite meals! They’re Brett’s #1 favorite, for sure. We could eat this for a month straight and not get sick of it, its that good!
These Roasted Root Vegetables with Rosemary & Thyme Are:
- Bright
- Fresh
- Warming
- Versatile
- Cozy
- Comforting
- A Fantastic Side Dish
Sheet Pan Veggies For a Simple, Whole Dinner
This roasted root vegetables with thyme and rosemary is the perfect sheet pan meal! I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheet pan is one of my favorite ways to get a meal on the table fast!
All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheet Pan meals are awesome for breakfast, lunch, or dinner!
What’s In These Roasted Root Vegetables?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Sweet Potato
- Red or Purple Potatoes – or a tricolor mix you can find at grocery stores. We grew about 30 lbs of these wonderful Adirondack Blue potatoes in our garden, which were perfect for this gorgeous dish.
- Rosemary: I use fresh rosemary when I can find or grow it, or dried rosemary when I can’t. I crushed dried rosemary in a mortar and pestle to make it extra flavorful.
- Carrots
- Beets
- Butternut Squash
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Red Onion
- Garlic
- Tomatoes
- Capers – give this dish an extraordinary flavor, brightness, and sophistication!
- Whole Grain Mustard – for a really nice flavor and texture, I love this fancy Whole Grain Mustard. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.
- Maple Syrup
Eat Seasonal for Fall
This fall roasted root vegetables recipe is a great way to get in some seasonal fresh produce! Autumn time means harvesting potatoes, beets, carrots, and getting our last tomatoes off the vine.
Combine all these amazing fresh ingredients into this yummy and delicious tray bake. And add in some fresh rosemary and thyme for an extra zing of fall flavor!
How Do I Make Fall Roasted Root Vegetables in One Pan?
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, add the olive oil, rosemary, thyme, salt, potatoes, carrots, beets, butternut squash, and red onion. Toss to combine, coating the vegetables in the oil and spices. Place the vegetables on a large sheet pan. Add the sprigs of thyme and rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up. Drizzle the garlic with olive oil.
- Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
- To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
- After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
- Serve hot over rice, quinoa, or riced cauliflower.
We usually eat these over rice as a main dish, but you can serve as a side dish or over quinoa. See my Perfect Quinoa in the Rice Cooker recipe for some hands-off quinoa cooking action! This is a great use of fresh fall ingredients, but it is a light and tasty dish to serve all year round.
More Fall Vegetable Recipes You’ll Love!
Butter Parsley Potatoes Recipe
Crispy Sweet Potato Fries Recipe (Vegan, Gluten Free, Baked)
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Roasted Root Vegetables with Thyme and Rosemary
Equipment
Ingredients
For the Vegetables
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Sea Salt
- 1 large sweet potato chopped into strips
- 2 cups potatoes red or purple, diced
- 2 large carrots sliced into rounds
- 1 cup beets diced
- 1 cup cubed butternut squash
- 1 red onion
- 1 head garlic chopped in half
- 4 sprigs thyme or 2 teaspoons dried
- 2 sprigs rosemary or 1 teaspoon dried
- 1 cup cherry tomatoes sliced
For the Lemon Caper Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 lemons juiced
- 1 tablespoon pure maple syrup
- 1 tablespoon capers
- 1 tablespoon whole grain mustard
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, add the olive oil, rosemary, thyme, salt, potatoes, sweet potatoes carrots, beets, butternut squash, and red onion. Toss to combine, coating the vegetables in the oil and spices. Place the vegetables on a large sheet pan. Make a space in the middle, and place the head of garlic, the cut-side facing up. Drizzle the garlic with olive oil.
- Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
- To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
- After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
- Serve hot over rice, quinoa, or riced cauliflower.
Video
Notes
Nutrition
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Good flavor. Nutritious to