Name: Oven Roasted Vegetables with Thyme
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 cups sweet potato (skinned and cut into 1/2 inch chunks); 2 cups green beans (stems trimmed); 2 tbsp olive oil; 2 cloves of garlic (finely chopped); 1 tbsp fresh thyme (finely chopped); 1/2 tsp salt

Sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.

Oven Roasted Vegetables with Thyme is plated in a white dish and topped with lemon and parmesan cheese.

Jump to Recipe

Sheet Pan Roasted Vegetables

If it can be prepared and cooked on a sheet pan, I’m all in! Seriously, I hate dishes… like completely hate them. It was my most hated chore when I was a teenager, and I’ve happily carried that over to adulthood. So now that I’m a cutesy little housewife, I cook and my husband does the dishes… and I create a lot of them!

This sheet pan roasted vegetable recipe is one of my favorites! The sweet potato and green beans are cooked to perfection, with hints of earthy thyme and roasted garlic.

This could even be made into a full-fledge dinner if you tossed in some thinly sliced chicken breasts… maybe plated over a bed of fluffy quinoa. Ok, I’m drooling.

Roasted vegetable ingredients include olive oil, garlic, thyme green beans, and sweet potatoes.

Gather the ingredients

Sweet potatoes– Skin and dice the sweet potatoes to small /2 inch bites.
Green beans- Pressed for time? Grab a bag of prewashed green beans! This way you can skip the washing and trimming.
Garlic- Finely chopped raw garlic brings all the flavors together!
Thyme- Fresh thyme has a delicious, earthy flavor that adds a freshness like no other!
Olive oil- As always, I recommend investing in a good quality olive oil that will deliver that delicious flavor you are looking for.

How to roast vegetables

Have you ever had a bowl full of disappointing, overcooked, mushy asparagus? Me, too. Never again will you have to question which vegetables pair up well with cooking times!

Average roasting temperatures vary between 400-425 degrees. I like to roast my vegetables at 425 degrees to get the perfect browned edges and soft centers.

Cooking time will vary dependent on the size of the vegetables. Cutting the vegetables into smaller bites will reduce the cooking time. On average, these are the cooking times if the vegetables are cut into 1 inch bites.

45 minutes

Artichokes- 45-90 minutes, depending on how they are prepared and what temperature they are cooked at.
Beets
Carrots (whole)
Onions– 60 minutes for whole onions
Parsnips
Potatoes
Squash- (halved pumpkins, halved acorn squash, halved butternut squash)
Sweet potatoes– 60 min for whole

30 minutes

Cabbage- cut into 1 inch slices
Butternut squash- cut into 1 inch chunks
Carrots– cut into 1 inch chunks
Corn
Brussels sprouts
Eggplant
Fennel
Garlic
Parsnips
Sweet potatoes
Turnips

20 minutes

Beans- green beans, pinto, lima, butter, etc.
Broccoli
Cauliflower
Mushrooms
Okra
Peas
Peppers
Radish
Squash– zucchini and yellow
Tomatoes– tomatillos, roma, cherry, and grape

10 minutes or less

Asparagus
Corn kernels

Oven Roasted Vegetables with Thyme is plated in a white bowl with a side dish of olive oil and garlic.

How to easily roast vegetables in the oven

Preheat the oven. Heat your oven to 425 degrees.
Prepare your vegetables. Wash, peel (if needed), and dice your vegetables to 1 inch thick pieces.
Toss in olive oil and seasoning. Toss the vegetables with a little olive oil (about 1-2 tbsp) and add your favorite seasoning. Generally, 1 lb of vegetables will need anywhere between 1/2 – 1 tsp of seasoning. Italian seasoning with garlic is our family’s favorite!
Spread them on a baking sheet. Lay the vegetables in a single layer on a baking sheet. Parchment paper can be used as a liner to prevent sticking.
Roast according to the appropriate time. Roast the vegetables for the proper amount of time, adding quicker cooking vegetables to the baking sheet later on in the process.

Sweet potatoes and green beans are tossed in olive oil, garlic, and fresh thyme.

Chef’s Tips

Preheat your oven to 425 degrees. You want your oven to be really hot to properly roast vegetables.
Use parchment paper. To make clean up easy and prevent the vegetables from sticking, line the baking sheet with parchment paper.
Spread the vegetables in a single layer. Do not overcrowd or overlap the vegetables while cooking.
Season the vegetables. Get creative! Try varying up your flavors by using spices, herbs, or ingredients like paprika, vinegar, dijon mustard, cheeses, bacon, garlic, flavored olive oils, etc.
Flip the vegetables halfway. Some vegetables like sweet potatoes and potatoes benefit from flipping them halfway through cooking to get that even, crunchy texture.

Oven Roasted Vegetables with Thyme is tossed with olive oil, raw garlic, and fresh thyme.

What to serve with roasted vegetables

White wine and herb roasted chicken is a delicious, flavorful, and simplistic dinner!
One pot creamy parmesan gnocchi with white beans is an easy 15-minute meal that pairs well with any vegetable!
Parmesan crusted chicken is a perfect 30 minute dinner that can be made in the same sheet pan with the vegetables!
Corn and zucchini chowder is perfect for any season and is packed with even more vegetables!
Vegetarian mushroom stroganoff is a meatless meal that is packed with flavor!

More Backyard Bohemian Classics

Oven roasted vegetables with thyme is plated in a white bowl and topped with parmesan cheese.

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