Oven-Roasted Root Vegetables with Thyme and Garlic

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty medley of root vegetables roasted with fresh thyme and garlic until caramelized and tender. This Mediterranean vegetarian recipe, ready in about 55 minutes, pairs carrots, parsnips, and red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 4 medium red potatoes, quartered
• 4 tbsp olive oil
• 4 fresh thyme sprigs
• 3 cloves minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, combine 3 peeled carrots cut into 1-inch pieces, 2 peeled parsnips cut into 1-inch pieces, and 4 quartered red potatoes.
2. Step 2: Add 4 tbsp olive oil, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to the vegetables. Toss thoroughly to coat.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet and scatter 4 fresh thyme sprigs evenly over the top.
4. Step 4: Roast for 35-40 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork.
5. Step 5: Remove the thyme sprigs before serving and enjoy the warm, earthy flavors.