These Herb & Garlic Roasted Vegetables are a great savory side dish that comes together in no time. Plus, it’s super versatile – pick out your favorite veggies, or use what you have on hand!
Let the oven do the work for a flavorful side to chicken, fish, or tofu. Seriously, these roasted veggies go with everything! (See also: How to Love Veggies).
Herb & Garlic Roasted Vegetables
I love roasting veggies because it makes them so delicious. When I made this recipe, I used parsnips, brussels sprouts, potatoes, butternut squash, and carrots. But you do you! Feel free to swap out or skip any of the veggies you aren’t feeling.
This recipe is so simple, yet so dang tasty. Plus, it’s packed with nutrition, so you really can’t go wrong!
Here are some of my favorite veggies to roast:
- sweet potatoes
- baby/red potatoes
- brussels sprouts
- bell peppers
- butternut squash (especially in the fall!)
Feel free to add in some red onion or shallots for even more flavor!
Other than the veggies, all you need is some olive oil and spices for this recipe to come together (rosemary, garlic powder, and black pepper).
How to Roast Vegetables on a Sheet Pan
Start by preheating your oven to 400 degrees F. Prepare your raw veggies by chopping them up and placing them into a large bowl. (Root vegetables like sweet potatoes should be cut up into small chunks so they’ll cook faster).
In the bowl, drizzle the veggies with olive oil – enough to coat, but not drown. Add a few shakes of garlic powder, desired amount of rosemary (I like a lot!), and some cracked pepper. Mix well until the seasoning is well spread among the veggies.
Next, place the veggies on a baking tray. Make sure they’re spread out in a mostly single layer.
Then, pop them in the oven (in the middle rack) for about 25 minutes.
After 25 minutes, check if they’re done: they should be semi-soft and browned around the edges. Cook for longer if necessary.
Keep in mind, the length of roasting time depends on the type of veggies you use. Softer veggies (like tomatoes, asparagus, and won’t need as much time – usually around 15-25 minutes. Whereas harder/root vegetables like squash and potatoes will usually need longer, like 25-40 minutes. This also depends on how thin/small you cut them.
I love how crispy and caramelized these veggies turn out! Feel free to stir them halfway through roasting so they cook more evenly. And experiment with different herbs: I’m sure sage and thyme would go really well here, too!
The full herb & garlic roasted vegetables recipe is below – dig in! And if you have frozen veggies to use – here’s how to roast frozen veggies so they’re nice and crispy!
Try the sweet version of this recipe, my Maple Cinnamon Roasted Veggies, too! Or, if you’re feeling some brussels sprouts, try my Miso Honey Roasted Brussels Sprouts. This roasted zucchini and squash is another easy side dish you’ll love!
These roasted veggies would make a great side to some of my favorite easy main dishes:
- Lemon and Herb Fish
- Almond Encrusted Tilapia
- Roasted Marinated Pork Tenderloin
- Watermelon Chicken with Balsamic Glaze
- Gluten Free Chicken Tenders
- Super Easy Baked Salmon with Lemon
- Turkey Meatloaf Muffins with Dijon
- Chopped veggies! (I used parsnips, brussels sprouts, potatoes, butternut squash, and carrots!)
- Olive oil
- Garlic powder
- Cracked pepper
- Preheat oven to 400. Chop desired amount of veggies and place in a bowl.
- Add a drizzle of olive oil (enough to coat but not drown), a few shakes of garlic powder, (lots of) rosemary, and some cracked pepper.
- Place the veggies on a baking tray and pop them in the oven for about 25 minutes.