Simple Oven-Roasted Vegetables with Rosemary and Thyme

These oven-roasted vegetables are rich, comforting, and packed with natural sweetness.
Pumpkin, celery root, tomatoes, and garlic roast together with fragrant rosemary and thyme
until caramelized and tender. This rustic side dish pairs beautifully with roasted meats,
grilled chicken, or crusty artisan bread.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4–6

Ingredients

• 3 large tomatoes
• 1.5 lb pumpkin, peeled and cubed
• 0.8 lb celery root, peeled and cubed
• 5 garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil
• Light mayonnaise for serving

Instructions

1. Preheat the oven to 428°F.
2. Peel the pumpkin, celery root, and garlic cloves.
3. Cut the pumpkin and celery root into large chunks.
   Slice the tomatoes into wedges if desired.
4. Place all the vegetables into a deep baking dish or roasting pan.
5. Sprinkle with rosemary, thyme, sea salt, and black pepper.
6. Drizzle the vegetables evenly with olive oil and toss gently to coat.
7. Roast for 30–40 minutes, stirring once halfway through cooking,
   until the vegetables are tender and lightly golden around the edges.
8. Remove from the oven and let rest for 5 minutes before serving.
9. Serve warm with a light mayonnaise or garlic aioli.

Cooking Tips

• For extra caramelization, spread the vegetables in a single layer.
• Add red onions or bell peppers for more color and sweetness.
• A sprinkle of Parmesan cheese before serving adds extra richness.
• Fresh herbs can be replaced with 1 teaspoon dried herbs if needed.

Storage

Store leftovers in an airtight container in the refrigerator
for up to 3 days. Reheat in the oven or skillet for best texture.