Garlic Herb Oven Roasted Vegetables

Name: Garlic Herb Oven Roasted Vegetables
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 pounds of baby potatoes (poked with a fork); 1 pound of brussels sprouts (halved); 1 pound of sweet potatoes (cubed); 1 red or yellow onion (sliced); 3 medium carrots (sliced); 4 garlic cloves (halved); 8 ounces of fresh mushrooms (destemmed and halved); 3 Tablespoons of olive oil; 1 teaspoon of dried thyme; 1 teaspoon of fresh rosemary (minced (optional)); 1 teaspoon of garlic salt; ¼ teaspoon of pepper

Garlic herb oven roasted vegetables medley is a delicious one-pan side dish for any occasion! These sheet pan veggies are super versatile, too, with your choice of veggies and seasonings. Gluten-free, paleo, whole30, vegan!

completed Roasted Vegetables in a baking dish against a light surface

Tender, Caramelized Roasted Vegetables Medley

Whether you’re looking for a simple oven-roasted vegetables (sheet pan veggies) side dish for a mid-week meal or special occasions, this mixed roasted vegetables medley has you covered. Not only is it simple to prepare and pairs with practically any meal, but roasting vegetables is also one of the best ways to make the most of them!

Roasted fall vegetables (or your choice of veggies) are absolutely transformed in the oven. They become both tender in the middle and lightly caramelized and crisp outside, thanks to the oven drawing out the natural sugars within for a fantastic boost in flavor. It’s a vegetable side dish even fussy eaters can enjoy!

Even better, while I’ve included the recipe below for super flavorful garlic and herb seasoned mixed roasted fall vegetables (with potatoes, Brussel sprouts, sweet potato, carrots, onion, and more), this recipe is actually almost endlessly customizable.

Swap out the veggies based on what’s in season (and to your taste), and tweak the seasonings and add-ins to fit any meal or occasion. Keep reading for all my favorite recommendations, including balsamic roasted vegetables, Thanksgiving roasted vegetables with cranberries and pecans, and more!

These roasted potatoes and veggies can also be made ahead and reheated on the day for fuss-free holidays. And, if you’re low on oven space, I’ve even included an air fryer method in the FAQs, too! Looking for more Fall, Thanksgiving, and Holiday ready side dishes? Check out my recipe for Instant Pot mashed potato, roasted butternut squash, or vegan cauliflower stuffing!

The Ingredients

For my base recipe, I’ve made a delicious mix of roasted fall vegetables in a simple garlic and herb seasoning.

ingredients for Roasted Vegetables against a light surface

The Vegetables

Potatoes (I used baby potatoes; baby red potatoes will also work, or use larger russet potatoes and chop them down to size)
Brussel sprouts
Sweet potatoes
Carrots
Mushrooms (regular brown mushrooms or white mushrooms work well)
Onion (shallots would also work)

The Seasoning for Roasted Vegetables

Garlic cloves (adjust the amount to taste)
Olive oil (or another neutral oil with a higher smoke point, like avocado oil)
Thyme (I used dried, but fresh works too. Adjust the amount accordingly)
Rosemary (I used fresh, but dried also works. Optional)
Garlic salt (or kosher/ sea salt)
Black pepper

The Best Vegetables To Roast

Many vegetables will roast well, as long as you choose veggies that will either a) cook at similar times or b) cut them into sizes that make them cook evenly. Here are some more options to choose from for a delicious roasted vegetable medley:

Broccoli (small florets)
Cauliflower (small florets)
Green beans (20-25 minutes)
Tomatoes (20-25 minutes)
Zucchini/summer squash (30-ish minutes for thick pieces)
Parsnips
Butternut squash
Bell peppers (20-25 minutes)
Beetroot
Pumpkin and other squash
Asparagus (20-25 minutes)

If you want to make keto-roasted vegetables, only use lower-carb vegetables like cauliflower, broccoli, bell peppers, red onion, zucchini, and eggplant.

How to Make Roast Vegetables in the Oven?

1) First, preheat the oven to 400F/205C, and set aside a 9x13-inch baking pan or sheet pan.

Use parchment or foil in the pan for easy cleanup.

2) Meanwhile, prepare the vegetables. Rinse and poke the baby potatoes with a fork several times. Halve the Brussel sprouts (remove any browning leaves from the outside. Cube the sweet potato (with or without its peel) into 1-inch pieces, slice the carrots into ½-inch pieces if thick or 2-inch diagonals if thin, and de-stem and halve the mushrooms.

chopped and sliced veggies for Roasted Vegetables in a bowl

For crispier roasted potatoes, cut each of the potatoes in half rather than roasting them whole.

3) As you chop the veggies, transfer them to a large bowl. Then add all the remaining ingredients and toss well until they’re evenly coated with the oil and seasonings.

process shot of pouring oil into bowl of veggies

process shot of pouring seasonings for Roasted Vegetables in a bowl

4) Transfer the potatoes and vegetables to the baking pan/sheet pan, cover with foil, and roast for 30 minutes.

Want to save this recipe?

Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from me every week!

pre-baked Roasted Vegetables in a baking dish

foil over Roasted Vegetables prior to baking

5) Then, remove the foil, stir, and continue to bake for another 30 minutes (uncovered) until the vegetables are tender and lightly browned.

For more crispy roasted mixed vegetables, increase the baking time slightly. Alternatively, switch on the broiler for a few minutes.

FAQs

Are roasted vegetables healthy?

Absolutely. With minimal oil and various veggies to choose from, these oven-roasted vegetables are packed with fiber and plenty of vitamins and minerals.

How long to roast vegetables?

This depends on the type and size of the veggies. However, for a fall/winter style mixed vegetable medley (particularly containing root veggies like potatoes, carrots, beets, parsnips, etc.), I recommend 40-60 minutes (using the half-covered, half-open method). Less dense veggies (like asparagus and green beans) can take as little as 20 minutes, though.

Should I peel vegetables before roasting them?

There’s no need unless you prefer to do so. However, I find veggies with peels brown more, become crispier, and it means extra fiber in the sheet pan roasted vegetables medley – so I love to keep them on.

Can I make Air fryer roasted vegetables?

Absolutely, though air fryer roasted vegetables are best for smaller batches. Prepare the vegetables as usual, then spread them in your air fryer basket (don’t overcrowd it) and cook at 400F/205C for 10-18 minutes, shaking halfway through.

The exact cooking time will depend on the size of your veggies and the batch.

Top Recipe Tips and Notes

Use even-sized potatoes: That way, they’ll roast evenly. The same goes for chopping each of the remaining veggies evenly, too.
To save time: You may be able to purchase some veggies pre-chopped.
For more caramelization: Don’t overcrowd the sheet pan vegetables and, if possible, preheat the pan. That way, the veggies will form a crust as soon as they hit the pan.
To avoid the garlic burning: This can happen with long oven times (though the foil helps). However, add it to the roasted potatoes and veggies in the last 20 minutes of roasting time to reduce the risk.
Roasting time may vary: Depending on your oven, veggie size, how much you’ve packed the pan, etc. So check the roasted fall vegetables for done-ness occasionally.
Roasting pan vs. sheet pan: The latter will reduce the amount of steaming while they cook uncovered, making for browner, more caramelized veg.
Don’t skip the oil: It will help them brown more and provide flavor (and you don’t need much!).

More Seasonings for Roasted Vegetables

There are dozens of ways to adapt the oven-roasted vegetables recipe, including different seasonings, sauces, marinades, and add-ins. Here are just a few ways to customize the easy roasted vegetables to your liking.

Herbs/seasonings: Whether you want to add more flavor to the sheet pan veggies or swap out the herbs entirely. Here are a few options:
- Sage
- Oregano
- Tarragon
- Swap out individual herbs for Italian Seasoning
- Poultry seasonings (just a little, in place of some salt)
- Nutritional yeast (for a savory, nutty, 'cheesy' flavor)
Cranberries: For delicious holiday roasted vegetables (perfect with roasted vegetables for Thanksgiving and Christmas), toss in a handful of dried cranberries before serving.
Nuts: Toasted pecans or walnuts are another delicious addition to holiday roasted vegetables. If raw, add them in the last 10 minutes of roasting. If toasted, toss them in when serving.
Maple roasted vegetables: Adding 1-2 tablespoon of maple syrup to the potatoes and veggies before roasting will make delicious maple-glazed vegetables for Thanksgiving and Christmas. Especially great with nuts and cranberries.
Balsamic roasted vegetables: Just a tablespoon of balsamic vinegar will add a tart depth to the sheet pan roasted vegetables (best without the garlic). Make a sweet and tart version by combining 1:1 balsamic and maple syrup.
Soy sauce: To use in place of salt for saltiness plus added umami depth.
Cinnamon: Add a dash of cinnamon to maple roasted vegetables to play further on the sweet and savory aspect.
Lemon zest: Add about 1 teaspoon to the sheet pan veggies for zingy flavor.
Parsley: To garnish the roasted potatoes and veggies.
Vegan butter: To toss into the vegan roasted vegetables when serving for added richness and flavor.

Storage Recommendations

Store: Allow the roasted fall vegetables to cool and store them in an airtight container in the fridge for 3-4 days.

Can you freeze roasted vegetables?

Freezing roasted vegetables is simple and great to pull out whenever needed.

Freeze: Allow the roasted potatoes and veggies to cool and spread them across a tray to flash-freeze. Once solid, transfer to a Ziplock/Stasher bag for 2-3 months. Allow them to thaw in the fridge overnight before reheating or reheat from frozen.

Reheat: I recommend transferring the roasted vegetable medley to an oven-safe dish and baking them for 20-30 minutes, covered for half the time (so they don’t become dry), at 350F/175C.

You can reheat the roasted frozen vegetables straight from the freezer, too. Increase the temperature to 400F and roast uncovered until warmed through.

You can also technically reheat them in the microwave (though they’ll become soft) or in a skillet over low heat until heated through.

completed Roasted Vegetables in a baking dish alongside a bowl of veggies against a light surface

Serving Suggestions

This is a simple and delicious veggie side dish for almost any meal, especially the holidays like Thanksgiving and Christmas. However, you can also use the leftovers in several delicious ways, including:

Mix into a pasta salad
Use to top vegan pizza
Add to buddha bowls and grain bowls
Use in a pita or wrap

More Vegan Side Dishes

If you try this easy oven-roasted vegetables recipe (sheet pan veggies), I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla

Comments

5 from 76 votes (63 ratings without comment)

Garlic Herb Oven Roasted Vegetables

Tender, Caramelized Roasted Vegetables Medley