Double Thyme Roasted Vegetables Recipe

Roasting brings out the sweet succulence of any vegetable, this simple recipe will make delicious double thyme roasted vegetables.
By the MOTHER EARTH NEWS editors
April/May 2004
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Add thyme to any dish for an additional flavor to your meal.
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Double Thyme Roasted Vegetables Recipe

Roasting brings out the sweet succulence of any vegetable. Serve thyme-roasted vegetables warm with brown rice or polenta as a main course, or by themselves as a side dish. Chill any leftovers and splash them with balsamic vinegar for a wonderful vegetable salad the next day. Yields 3 servings.


• 1 tablespoon olive oil
• 1 sweet onion, cut lengthwise into eighths
• 6 cups assorted vegetables, cut into 1-inch cubes (carrots, eggplant, yellow squash and zucchini make a good mix)
• 2 cloves garlic, peeled and quartered
• 1/4 teaspoon salt teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme (or 1 1/2 teaspoons dried thyme), divided 


1. Preheat oven to 425 degrees Fahrenheit.

2. Pour olive oil into a large roasting pan.

3. Add remaining ingredients except for half of the thyme.

4. Toss well to coat.

5. Roast, uncovered, for 40 minutes, turning vegetables with a spatula every 15 minutes.

6. After 30 minutes of roasting, add the remaining thyme and return to the oven.

Read more: Growing Your Own Thyme.

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