Double Thyme Roasted Vegetables Recipe

Roasting brings out the sweet succulence of any vegetable, this simple recipe will make delicious double thyme roasted vegetables.


| April/May 2004



Thyme Roasted Vegetables

Add thyme to any dish for an additional flavor to your meal.


Photo courtesy Fotolia/Peredniankina

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.

Ingredients:

• 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 

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Pour olive oil into a large roasting pan.





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