Garlic Herb Roasted Vegetables Recipe (Vegetable Medley)

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

These garlic herb roasted vegetables are my go-to side dish for Thanksgiving, Christmas and plain old weeknights. Baby potatoes, Brussels sprouts, sweet potatoes, carrots, mushrooms and onion get tossed with olive oil, garlic, thyme and rosemary, then roasted in one dish until they're tender in the middle and golden on the edges.

This oven roasted vegetable medley takes about 10 minutes of hands-on prep, and you can swap in whatever veggies you have. On a holiday plate, I love it next to my easy vegan stuffing, a scoop of garlic mashed potatoes and plenty of vegan mushroom gravy.

Close-up of golden roasted baby potatoes, Brussels sprouts, carrots, sweet potato, mushrooms and red onion in a cream baking dish.

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Jump to:

The Ingredients
The Best Vegetables to Roast (and How Long They Take)
How to Make Roasted Vegetables in the Oven
Toni's Recipe Tips
Make Ahead for the Holidays
Ideas I Haven't Tried Yet
Frequently Asked Questions
Storing and Reheating
What to Serve With Roasted Vegetables
More Vegan Side Dish Recipes
Garlic Herb Roasted Vegetables

What Makes These Roasted Vegetables So Good

One dish: Everything roasts together in a 9x13 baking dish, so cleanup is easy.
Garlic and herbs: Garlic, thyme, rosemary and garlic salt give every bite lots of flavor with just a few pantry seasonings.
Holiday friendly: It makes a big dish of veggies, and it's naturally vegan, so everyone at the table can dig in.
Mix and match: Use the vegetables you love or the ones already in your fridge.

The Ingredients

Ingredients for garlic herb roasted vegetables on a white surface: baby potatoes, Brussels sprouts, a sweet potato, carrots, a red onion, brown mushrooms, garlic cloves, olive oil and a small dish of seasonings.

Baby potatoes: Baby red potatoes work too, or chop larger russet potatoes into similar-sized pieces.
Brussels sprouts: Trim the ends, pull off any brown outer leaves and cut them in half.
Sweet potatoes: Peeled or unpeeled, cut into 1-inch cubes.
Carrots: Thick carrots get sliced into ½-inch pieces, and thin ones into 2-inch diagonal pieces.
Mushrooms: Brown or white mushrooms, destemmed and halved.
Onion: A red or yellow onion. Shallots work too.
Olive oil: Or another oil with a higher smoke point, like avocado oil.
Garlic cloves: Halved. Add more or less to taste.
Herbs: Dried thyme and fresh rosemary. The rosemary is optional, and you can use dried rosemary instead.
Garlic salt and black pepper: Regular sea salt or kosher salt works in place of the garlic salt.

You'll find the exact amounts in the recipe card below.

The Best Vegetables to Roast (and How Long They Take)

Most vegetables roast well as long as they cook in about the same time or you cut them to sizes that cook evenly. Dense root vegetables like potatoes, sweet potatoes, carrots, parsnips, beets and winter squash take the full roasting time. Softer vegetables cook faster, so add them for the last part of roasting.

Vegetable	How to cut it	Roasting time at 400 degrees Fahrenheit (205 degrees Celsius)
Potatoes, sweet potatoes, carrots, parsnips, beets, butternut squash, pumpkin	1-inch pieces	40 to 60 minutes
Zucchini or summer squash	Thick pieces	About 30 minutes
Green beans	Trimmed	20 to 25 minutes
Bell peppers	1-inch pieces	20 to 25 minutes
Asparagus	Trimmed	20 to 25 minutes
Tomatoes	Halved (cherry) or chunks	20 to 25 minutes

How to Cut Vegetables for Roasting

The secret to evenly roasted veggies is cutting everything to a similar size. Poke the baby potatoes with a fork a few times (or halve them for crispier potatoes), halve the Brussels sprouts, cube the sweet potato into 1-inch pieces, slice the carrots, and destem and halve the mushrooms. Big pieces need more time, so if one vegetable is much larger than the rest, cut it down to match.

How to Make Roasted Vegetables in the Oven

PRO TIP: Line your baking dish with parchment paper or foil for easy cleanup.

Sliced red onion and halved brown mushrooms piled over baby potatoes in a large bowl.

Step 1: Prep the vegetables. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Poke the potatoes, halve the Brussels sprouts, cube the sweet potato, slice the carrots and onion, and destem and halve the mushrooms. Add them all to a large bowl as you go.

Olive oil being poured from a small glass bottle over sliced red onion and mushrooms in a large bowl.

Step 2: Add the oil. Drizzle the olive oil over the vegetables.

A small bowl of garlic salt, dried thyme and rosemary held over the chopped vegetables.

Step 3: Season. Add the garlic, thyme, rosemary, garlic salt and pepper, then toss until all the veggies are evenly coated.

Seasoned raw baby potatoes, halved Brussels sprouts, sweet potato, carrots, mushrooms and red onion spread in a baking dish before roasting.

Step 4: Spread them out. Transfer the vegetables to a 9x13 baking dish and spread them into an even layer.

A baking dish of vegetables covered tightly with aluminum foil before going into the oven.

Step 5: Cover and roast. Cover the dish with aluminum foil and roast for 30 minutes. The foil helps the potatoes cook through without the garlic burning.

Overhead view of roasted baby potatoes, Brussels sprouts, sweet potato, carrots, mushrooms and red onion in a cream baking dish.

Step 6: Uncover and finish. Remove the foil, give everything a stir and roast uncovered for another 30 minutes, until the vegetables are tender and lightly browned.

PRO TIP: For crispier roasted vegetables, roast them a little longer or switch on the broiler for the last few minutes. Keep an eye on them so they don't burn.

Toni's Recipe Tips

Cut evenly: Similar-sized pieces roast at the same rate, so nothing ends up mushy or underdone.
Halve the potatoes for crispier edges: More cut surface means more browning.
Don't overcrowd the pan: Crowded veggies steam instead of browning. If you can, preheat the pan so the vegetables start to brown as soon as they hit it.
Use a sheet pan for more browning: A sheet pan gives the veggies more space than a deep dish, so they brown more during the uncovered roast.
Don't skip the oil: A little goes a long way for flavor and browning.
Check as you go: Your oven, the size of your pieces and how full the pan is all change the timing, so start checking a few minutes early.
Save time: Look for pre-chopped butternut squash, carrots or Brussels sprouts at the store.

Make Ahead for the Holidays

When the oven is in high demand on Thanksgiving or Christmas, I get a head start the night before. I wash and chop all the vegetables and keep them in an airtight container in the fridge. On the holiday, I toss them with the oil, garlic, herbs and seasonings, spread them in the baking dish and roast them as usual, so they come out of the oven fresh and hot right before dinner.

Ideas I Haven't Tried Yet

I always make this with garlic, thyme and rosemary, but these ideas sound delicious and should be easy ways to change it up:

Maple roasted vegetables: Toss the veggies with 1 to 2 tablespoons of maple syrup before roasting, with a pinch of cinnamon for a sweet and savory twist.
Holiday add-ins: Toss in a handful of dried cranberries and toasted pecans or walnuts before serving.
Balsamic roasted vegetables: Add about 1 tablespoon of balsamic vinegar, or mix balsamic and maple syrup 1:1 for sweet and tangy veggies.
Other herbs: Swap in sage, oregano, tarragon or Italian seasoning, or add a little poultry seasoning in place of some of the salt.
Cheesy and savory: Sprinkle on nutritional yeast, or use soy sauce in place of the salt for extra umami.
To finish: Add about 1 teaspoon of lemon zest, a sprinkle of fresh parsley or a pat of vegan butter right before serving.
Air fryer roasted vegetables: For a smaller batch, these should work in the air fryer at 400 degrees Fahrenheit (205 degrees Celsius), shaken halfway through. I haven't tested the timing, so check them often.
Freezing: Roasted vegetables can be frozen in a single layer on a tray, then moved to a freezer bag and reheated in the oven, but I haven't tried it with this recipe.

Frequently Asked Questions

What temperature should I roast vegetables at?

I roast this vegetable medley at 400 degrees Fahrenheit (205 degrees Celsius). It's hot enough to brown the edges while the potatoes and carrots cook all the way through.

How long do roasted vegetables take in the oven?

This recipe takes about 1 hour: 30 minutes covered with foil, then 30 minutes uncovered. Dense root vegetables need 40 to 60 minutes, while softer veggies like green beans, bell peppers and asparagus need closer to 20 to 25 minutes.

Should I cover vegetables with foil when roasting?

For this recipe, yes, for the first half. The foil helps the potatoes cook through and keeps the garlic from burning. Uncovering the dish for the second half lets the veggies brown.

Do I need to peel vegetables before roasting?

No need unless you prefer to. I like to leave the peels on because they brown nicely, get a little crispier and add extra fiber.

How do I keep roasted vegetables from getting soggy?

Give them room. Crowded veggies steam instead of roasting, so spread them in an even layer, use enough oil to coat them and roast them uncovered for the second half.

Are roasted vegetables healthy?

Yes! Vegetables give you fiber, vitamins and minerals, and roasting them with a little olive oil keeps them simple and full of flavor. MyPlate has more on why vegetables matter.

Can I make roasted vegetables ahead for Thanksgiving?

Yes. I prep mine the night before: wash and chop all the vegetables and keep them in an airtight container in the fridge. On the holiday, toss them with the oil and seasonings and roast them as usual, so they're fresh out of the oven for dinner.

Storing and Reheating

Fridge: Let the roasted vegetables cool, then store them in an airtight container in the fridge for 3 to 4 days.

Oven: Reheat in an oven-safe dish at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 30 minutes, covered for the first half.

Stovetop: Warm them in a skillet over low heat until heated through. The microwave works in a pinch, but they'll soften.

Garlic herb roasted vegetables in a baking dish with two serving spoons, next to a plate of roasted veggies and a gray linen napkin.

What to Serve With Roasted Vegetables

This veggie medley goes with almost any meal, especially the holidays. For Thanksgiving or Christmas, serve it with my Beyond Meat meatloaf, dairy-free green bean casserole and vegan candied yams. Leftovers are great:

Tossed into a pasta salad
On top of a vegan pizza
In grain bowls and buddha bowls
Rolled into a pita or one of my easy vegan hummus wraps

If you're looking for single-veggie sides, try my maple glazed Brussels sprouts, air fryer carrots or crispy Hasselback potatoes.

Wide view of garlic herb roasted vegetables in a cream baking dish with two serving spoons, a plate of roasted veggies and a gray linen napkin.

Did you make these garlic herb roasted vegetables? I'd love to hear which veggies you used! Leave a comment and a star rating in the recipe card below. It helps other readers find the recipe, and I read every one.