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Roasted Root Vegetables with Thyme & Rosemary Recipe

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!

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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!  This recipe is adapted from Yottam Ottolenghi’s Roasted Root Vegetables from his Plenty Cookbook.  I added some extra veggies to the party and changed up the cooking time a bit!

These Roasted Root Vegetables with Rosemary & Thyme Are:

  • Bright
  • Fresh
  • Warming
  • Versatile
  • Cozy
  • Comforting
  • A Fantastic Side Dish

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Sheet Pan Veggies For a Healthy, 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 – check out my link here to see other healthy sheet pan meals that are ready in no time!

What’s In These Roasted Root Vegetables?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

  • 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
  • Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
  • Capersgive 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

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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 healthy 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.

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More Fall Vegetable Recipes You’ll Love!

Butternut Squash Ricotta Soup 

Pumpkin Seed Pesto Recipe

Butter Parsley Potatoes Recipe 

Roasted Garlic Hummus Recipe 

Crispy Sweet Potato Fries Recipe (Vegan, Gluten Free, Baked)

Get the Same Ingredients for this Roasted Root Vegetables with Thyme Recipe

 

As always, if you make this vegan and gluten free roasted root vegetables with thyme recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!  

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Roasted Root Vegetables with Thyme & Rosemary

The Herbeevore
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 3 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American, Mediterranean
Servings 4
Calories 384 kcal

Equipment

  • Sheet Pan
  • Mixing Bowls

Ingredients
  

For the Vegetables

For the Lemon Caper Vinaigrette

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!

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 384kcalCarbohydrates: 62gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 356mgPotassium: 1325mgFiber: 10gSugar: 16gVitamin A: 22055IUVitamin C: 77mgCalcium: 122mgIron: 3mg
Keyword elegant dinner recipes, fall vegetable recipes, halloween dinner side dish, How to Cook Fall Vegetables, Roasted Root Vegetables, roasted root vegetables with rosemary, roasted root vegetables with thyme, seasonal fall recipes
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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Favorites, Gluten Free, Holiday Recipes, Mediterranean, Sheet Pan Meals, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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