Thyme Roasted Vegetables

Thyme Roasted Vegetables

Anyone get those $5 off Jennie-O coupons that were given away during an episode of The Biggest Loser in 2009? Well, they expired on December 31, 2009. On New Years Eve (HA – that would be December 31, 2009 – the reason for this story), I was busy in the kitchen finishing up cooking all of our party food when I realized that I didn’t use my coupon! Perhaps most of you would have let it expire, but not this frugal mama! Hubby and I headed out in the cold to Food Lion (just before they closed, I should add) to see if there was anything in stock that I could use my coupon on.

(Which, that’s the other part of this story. We had been there a week or two earlier to use my coupon, but they were out of stock of everything Jennie-O.)

Well, we arrived to find that not only did they have plenty of Jennie-O products in stock, but they had marked almost all of it down. Woo-hoo! So I bought everything. Yep, every single marked down package.

So, that brings me to tonight. Mondays are always a busy day for me, so having something fairly simple on is a lifesaver. Tonight’s dinner was one of my many Jennie-O purchases from that night. Jennie-O Turkey Tenderloin. It’s one of my favorites – I just open the package and put it in the pan to bake.

My plan was to have roasted potatoes and carrots on the side, however, I had some zucchini and mushrooms that needed to be used, so I ditched the potatoes and did some experimenting: Thyme Roasted Vegetables. They ended up so good! Even Wellie said “Mom, I want you to make these again on my birthday!” Awwww…what a compliment!

Now, these are super easy and they are pretty much a non-recipe, but I still thought I would post them for all interested – and for safekeeping for Wellie’s birthday in June – LOL.

Here how I made them:

Thyme Roasted Vegetables

2 lbs of carrots; peeled, and cut into chunks
1 – 1.25 lbs zucchini; cut in half lengthwise & then into chunks
1 lb of whole mushrooms; cut in half (or quartered if very large)
2 tablespoons olive oil; divided
2 teaspoons dried thyme leaves; divided
Salt & pepper

  1. Line a large baking sheet with foil; lightly grease or spray with cooking spray. Preheat over to 350 degrees F.
  2. In a bowl, toss carrots only with 1 tablespoon olive oil. Then, toss with 1 teaspoon thyme. Spread on baking pan. Place in over to bake for approximately 15 minutes.
  3. While carrots start baking, in same bowl used for carrots, toss together mushrooms and zucchini, 1 tablespoon olive oil and 1 teaspoon thyme.
  4. When the carrots have roasted for approximately 15 minutes, remove from oven and add zucchini and mushrooms to carrots. Combine gently and salt as desired. Return to oven for approximately 20-30 minutes or until zucchini is tender and lightly browned.

Depending on how crowded your vegetables are on the baking sheet, you may wish to gently toss/fold the vegetables about halfway through their cooking time. This can help them to cook more evenly. I guess I should mention that you can probably combine everything and roast all the veggies at once, but I figured the mushrooms and zucchini would cook much faster than the carrots, so that’s why I did them in two steps.

Oh, while I roasted carrots, mushroom, and zucchini’s tonight because that is what I had on hand, I’m a sucker for any roasted vegetable. So, inquiring minds want to know: what’s your favorite vegetable for roasting?

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  1. Sook says

    I've got some leftover thyme in the fridge and was wonderful what to do with it. This recipe looks perfect for tonight's side dish. :)

  2. Trish says

    I sure like your title and 'tag line'. Homemade IS best! And it looks like you are well organized too for your meals for the week.

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