Thirsty Thursday: Roasted Root Veggies with Thyme

Root Veggies with Tofurkey

I hope that everyone reading this had a lovely holiday season and ate plenty of delicious food! This week’s post is a very simple (and incredibly delicious) side dish I made for my family’s Christmas dinner. I share it with you now because I’ve come to find it makes a seriously flavorful addition to most meals (definitely inspired after I found my Grandfather frying them to make root veggie home fries for his omelet). These roasted vegetables are slightly crisp on the outside from baking in fragrant olive oil, delicately flavored with salt/fresh thyme and (as if that wasn’t enough incentive) they’re something you can pop in the oven and forget about for 40-50 minutes while you prep the rest of the meal. Magic.


1 medium sized sweet onion, roughly chopped

5 – 10 small red potatoes

1 large yukon gold potato, peeled

1 small sweet potato, peeled

1 – 2 carrots, peeled

1/4 cup olive oil, give or take

Fresh thyme

Salt & Pepper, to taste

Root Veggies Ingredients


  1. Preheat your oven to 350° F and begin chopping the root veggies into medium sized chunks.
  2. Coat a square pan with olive oil, toss veggies in and mix until they’re evenly covered evenly covered. Sprinkle with salt, pepper and fresh thyme.Root Veggies assembled
  3. Pop into your pre-heated oven and cook for 40 – 50 minutes or until veggies are tender.Root Veggies and Tofurkey in oven
  4. Serve hot alongside Tofurkey, maple baked acorn squash and cranberry sauce. Or just eat them straight up with some Earth Balance!

Root Veggies assembled ii


3 thoughts on “Thirsty Thursday: Roasted Root Veggies with Thyme

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