Roasted Vegetables With Thyme Food

THYME-ROASTED VEGETABLES

Steps:

• 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.

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
• Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

ROASTED ROOT VEGETABLES WITH THYME

Steps:

• Preheat oven to 425°F.
• Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
• Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
• Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.

ROASTED VEGETABLES WITH THYME

Steps:

• Heat oven to 400°.
• Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
• Add olive oil and toss again.
• Place on a 15 x10" pan.
• Bake uncovered, for 20 minutes.
• Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.

ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM VINAIGRETTE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
• Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA

Steps:

• preheat oven to 180C/350°F.
• Put the pepper, aubergine and onion in a roasting tray in a single layer.
• lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
• drizzle with the olive oil and toss to coat.
• Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
• crumble over goats cheese and parsley and serve.

ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR

Steps:

• Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
• Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
• Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.

THYME ROASTED VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
• Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.

ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM VINAIGRETTE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.)
• Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.