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    Home » Side Dish

    Garlic Herb Oven Roasted Vegetables

    Sep 15, 2022 · 27 Comments

    1.9K shares
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    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.
    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!).
    completed Roasted Vegetables in a baking dish against a light surface

    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

    • Crispy Hasselback potatoes
    • Air fryer asparagus
    • Creamy vegan sausage gravy
    • Vegan elote (Mexican street corn)
    • Air fryer potato wedges
    • Crispy air fryer tofu

    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

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

    Garlic Herb Oven Roasted Vegetables

    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!
    5 from 68 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine American
    Servings 4 - 6 servings
    Calories 461 kcal

    Equipment

    • measuring spoons
    • knife set
    • large bowl
    • baking pan

    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

    Instructions
     

    • Preheat the oven to 400 degrees F. In a large bowl, combine all the ingredients and mix until everything is evenly coated.
    • Transfer to a 9x13-inch baking pan. Cover with aluminum foil, roast for 30 minutes, stir, uncover and bake for another 30 minutes or until vegetables become tender.

    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.

    Nutrition

    Calories: 461kcalCarbohydrates: 83gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 724mgPotassium: 2188mgFiber: 15gSugar: 14gVitamin A: 24616IUVitamin C: 150mgCalcium: 141mgIron: 5mg
    Keyword easy side dish, gluten free, healthy, healthy recipes, holiday recipes, one pan, paleo, roasted veggies, sheet pan, vegan, vegetarian, veggies, whole30
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Side Dish

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    Reader Interactions

    Comments

    1. Andrea says

      September 15, 2022 at 10:44 pm

      these roasted veggies are so simple to make and so delicious! love the variety of options listed too!

      Reply
    2. Janaye says

      September 19, 2022 at 3:35 am

      5 stars
      Roasted veggies are a stress proof way to cook vegetables the perfect side

      Reply
      • Andrea says

        September 20, 2022 at 2:25 am

        Yesss! The perfect healthy and nutritious side!

        Reply
    3. Rachel says

      September 19, 2022 at 7:54 pm

      5 stars
      These roasted veggies turned out great—love the garlic and herbs in it!

      Reply
      • Andrea says

        September 20, 2022 at 2:30 am

        So flavorful and the perfect side!

        Reply
    4. Beatriz says

      September 20, 2022 at 4:25 pm

      5 stars
      Whenever I'm unsure as to what to cook for dinner, I turn to these oven veggies for an easy and quick solution 🙂

      Reply
      • Andrea says

        September 23, 2022 at 3:25 am

        Can't go wrong with these yummy and super simple veggies!

        Reply
    5. Gina H. says

      September 20, 2022 at 4:35 pm

      5 stars
      I cannot get enough of these roasted veggies! The flavor is perfect and it's just so satisfying. Definitely give it a try!

      Reply
      • Andrea says

        September 23, 2022 at 3:25 am

        Same! They're just too good!

        Reply
    6. Teodora says

      September 20, 2022 at 8:37 pm

      5 stars
      This turned out so good! I will make it again for sure!

      Reply
      • Andrea says

        September 23, 2022 at 3:25 am

        I'm with you! So so good!

        Reply
    7. Marcellina says

      September 21, 2022 at 6:24 am

      5 stars
      I made the full recipe for my husband and I and we loved it! So colorful and tasty! Thank you for the tip about freezing leftovers. I didn't know I could do that!

      Reply
      • Andrea says

        September 23, 2022 at 3:26 am

        Love that! My favorite is how colorful all the veggies are together, also! 🙂

        Reply
    8. Natalie says

      September 21, 2022 at 9:16 am

      5 stars
      Gluten-free, paleo, vegan side dish, what more could I ask for!? Great recipe, thanks!

      Reply
      • Andrea says

        September 23, 2022 at 3:26 am

        Right?! Such a crowd pleaser that's fit for all!

        Reply
    9. Nora says

      September 21, 2022 at 5:17 pm

      5 stars
      These vegetables are delicious! You can use it as a side dish to so many different dishes! Just ideal!

      Reply
      • Andrea says

        September 23, 2022 at 3:26 am

        So true! It's a great one all-around!

        Reply
    10. Kristina says

      September 23, 2022 at 9:57 am

      5 stars
      This is a really satisfying and flavorful side dish that we make over and over again. It's great for using up the vegetables I have in the fridge when I don't know what to use them for, too, so this is my go to recipe and it never fails to please everyone.

      Reply
      • Andrea says

        October 02, 2022 at 11:16 pm

        You cannot go wrong with these veggies! It's my go to also! So good!

        Reply
    11. Debra says

      September 28, 2022 at 12:28 am

      5 stars
      Love the mushrooms in this mix. Truly easy and so delicious.

      Reply
      • Andrea says

        October 02, 2022 at 11:21 pm

        Yessss - so many yummy veggies to enjoy with this mix!

        Reply
    12. James Strange says

      September 28, 2022 at 12:52 am

      5 stars
      We loved this super easy recipe. It will be on regular rotation at our house

      Reply
      • Andrea says

        October 02, 2022 at 11:21 pm

        It's a great way to get some yummy veggies into your diet!

        Reply
    13. Mary says

      September 28, 2022 at 12:57 am

      5 stars
      Love the tip about preheating the pan. Wish I could remember to do it. These are delicious roasted vegetables that can easily be the main dish. Thanks!

      Reply
      • Andrea says

        October 02, 2022 at 11:22 pm

        So true! They're easy to just include in everything!

        Reply
    14. Megan says

      September 29, 2022 at 11:02 pm

      5 stars
      I cant believe how flavorsome this was as it was just so easy. A new favourite recipe. Thanks so much.

      Reply
      • Andrea says

        October 02, 2022 at 11:24 pm

        You're not alone! It's on my list of go-tos also!

        Reply

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