Thyme-Roasted Vegetables Recipe
Thyme-Roasted Vegetables Recipe photo by Taste of Home
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Thyme-Roasted Vegetables Recipe

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The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..—Jasmine Rose, Crystal Lake, Illinois
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 10 servings


  • 2 pounds red potatoes, cubed (about 9 cups)
  • 3 cups sliced sweet onions (about 1-1/2 large)
  • 3 medium carrots, sliced
  • 1/2 pound medium fresh mushrooms, halved
  • 1 large sweet red pepper, cut into 1-1/2-inch pieces
  • 1 large sweet yellow pepper, cut into 1-1/2-inch pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 151 calories, 5g fat (2g saturated fat), 6mg cholesterol, 274mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
  2. Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally. Yield: 10 servings (3/4 cup each).
Originally published as Thyme-Roasted Vegetables in Taste of Home December 2013

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lurky27 User ID: 1251896 224106
Reviewed Apr. 4, 2015

"Amazing! So easy! Great without onions.

~ Theresa"

Janet_Mahrle User ID: 8155991 217155
Reviewed Jan. 7, 2015

"I love the combination of butter and olive oil. I keep fresh thyme in a container year round so I can have fresh herbs for this kind of recipe. To add more flavor split the amount of potatoes with even amounts of sweet potatoes and butternut squash. Much more robust. Plus, all the veges can be prepped the day ahead so you can throw this in the oven when you get home from work and have a great winter warm meal."

annrms User ID: 2649709 190624
Reviewed Dec. 13, 2013

"Thank you, Jasmine for this recipe. I make roasted vegetables all of the time to use in ratatouille, caponata, and pasta sauce. I would serve it with rice as a side. Anyway, I never THOUGHT of roasting some potatoes with the usual veggies. So good, and so easy!"

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