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Roasted Root Vegetables with Thyme and Rosemary

Kelly Jensen
These 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!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 4
Calories 384 kcal

Equipment

  • Sheet Pan
  • Mixing Bowl

Ingredients
  

For the Vegetables

  • 1 tablespoon 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
  • 2 springs rosemary or 1 teaspoon dried
  • 1 cup cherry tomatoes sliced

For the Lemon Caper Vinaigrette

  • 3 tablespoons olive oil
  • 2 lemons juiced
  • 1 tablespoon 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, 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.

Video

Notes

This recipe was adapted from Yotam Ottolenghi's Plenty cookbook, Roasted Root Vegetables

Nutrition

Calories: 384kcalCarbohydrates: 62gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 356mgPotassium: 1325mgFiber: 10gSugar: 16gVitamin A: 22055IUVitamin C: 77mgCalcium: 122mgIron: 3mg
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