Thyme-Scented Roasted Vegetables and Beets

This recipe for Thyme-Scented Roasted Vegetables and Beets is perfect for everyday family dinners, holiday gatherings, or even as a make-ahead dish for weekly meal prep. With just a handful of ingredients, you can elevate humble vegetables like carrots, parsnips, sweet potatoes, and beets into something colorful, hearty, and bursting with flavor.

Why Roast Root Vegetables?

Roasting is one of the easiest cooking methods, but it delivers outstanding results. Unlike boiling or steaming, which can sometimes dilute flavors, roasting intensifies the natural sugars in root vegetables. The high oven temperature encourages caramelization, giving vegetables crisp edges while keeping the inside soft and tender.

Not only is the taste unbeatable, but the process is also nearly effortless. A quick chop, a drizzle of oil, some seasoning, and the oven does the rest. Plus, the combination of textures and colors makes this dish as visually appealing as it is tasty.

How to make Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
• 1/2       pound baby carrots
• 1          medium onion, cut through core into 1/2-inch wedges
• 8          ounces shallots, peeled, halved if large
• 1          tablespoon olive oil
• 1          teaspoon dried thyme leaves
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper
• 1          clove garlic, minced

Directions

1. Heat oven to 400°F.
2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note:

1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

What to Serve with Roasted Root Vegetables

This dish is versatile enough to pair with countless mains. Try it alongside:

• Roasted chicken with garlic and lemon
• Beef or lamb roasts with hearty gravies
• Baked salmon with dill sauce
• Plant-based mains like lentil loaf, stuffed peppers, or quinoa bowls

You can also serve these roasted vegetables over cooked grains like farro, barley, or couscous for a simple but satisfying vegetarian meal.

SOURCE:  Seneca Foods