Roasted Root Vegetables with Garlic Thyme Dressing

Roasted root vegetables with garlic thyme dressing. The name sounds so complicated, but this delicious fall and winter side dish is really quite simple. All you need is a sharp knife for dicing and a blender to whip together a quick dressing. The dressing is very versatile and could also be used for other roasted vegetables, such as broccoli or brussels sprouts.

If you are using beets, be aware that they tend to bleed while roasting and can end up dying your potatoes and carrots red. If you have picky eaters, you may want to roast the beets on a separate pan and then toss together at the end. Alternatively, you could try using golden beets which are just as delicious without the red coloring. 

Roasted Root Vegetables with a Garlic Thyme Dressing

An easy fall and winter side dish. Tender, browned veggies with a delicious dressing.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 6

Ingredients

  

• 1-2 Potatoes or sweet potatoes
• 1-2 carrots
• 1-2 beets
• 1/4 cup olive oil plus 2 tbsp for baking
• 1/2 tsp sea salt
• 1/4 tsp ground pepper
• 1 & 1/2 tsp fresh lemon juice
• 1 large clove garlic
• 1 tsp thyme

Instructions

 

• Preheat the oven to 400°F
• Cut up all the veggies into a 1/2 inch dice and place in a large bowl. No need to peel any of them (that is where the nutrition is).
• Add 2 tbsp olive oil and a dash of salt and pepper to the bowl, then toss to coat each vegetable.
• Pour out onto a rimmed baking sheet and spread out evenly into a single layer.
• Roast for 30 minutes or until they are soft when you stick a fork in them and they are starting to brown.
• Meanwhile, in a food processor or blender, combine garlic, ¼ cup olive oil, salt, pepper, lemon juice, and thyme. Process until nice and white and frothy.
• When the veggies are done roasting, transfer back to bowl and pour dressing over the top. Toss to coat and then serve warm.

Notes

You may want to roast the beets in a separate pan. Beets tend to bleed when cooked and can dye the potatoes and carrots red. If mixed after roasting there is just a hint of red. Alternatively, use golden beets! 

The dressing works well for other roasted vegetables as well, like brussels sprouts and broccoli.

Keyword beets, carrots, potatoes, sweet potatoes