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