Save on Pinterest

Thyme-Roasted Vegetables

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 (3/4 cup each)


  • 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


  • Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
  • Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • Maria
    Oct 9, 2019

    No comment left

  • Merry
    Apr 8, 2019

    No comment left

  • Ilovematty
    Apr 22, 2018

    Tasty! Will definitely make again!

  • lurky27
    Apr 4, 2015

    Amazing! So easy! Great without onions.~ Theresa

  • Janet_Mahrle
    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
    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!