Go Back
–+ servings
Garlic herb roasted vegetables in a cream baking dish with two serving spoons, next to a plate of roasted veggies and a gray linen napkin.
Print Recipe
5 from 76 votes

Garlic Herb Roasted Vegetables

Garlic herb roasted vegetables made with baby potatoes, Brussels sprouts, sweet potatoes, carrots, mushrooms and onion, roasted in one dish until tender and golden. A vegan side dish for the holidays or any weeknight.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 307kcal
Author: Toni

Equipment

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

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Poke the potatoes with a fork, halve the Brussels sprouts, cube the sweet potatoes, slice the carrots and onion, and destem and halve the mushrooms. Add them all to a large bowl.
    Sliced red onion and halved brown mushrooms piled over baby potatoes in a large bowl.
  • Drizzle the olive oil over the vegetables.
    Olive oil being poured from a small glass bottle over sliced red onion and mushrooms in a large bowl.
  • Add the garlic, thyme, rosemary, garlic salt and pepper, and toss until everything is evenly coated.
    A small bowl of garlic salt, dried thyme and rosemary held over the chopped vegetables.
  • Spread the vegetables in an even layer in a 9x13-inch baking dish.
    Seasoned raw baby potatoes, halved Brussels sprouts, sweet potato, carrots, mushrooms and red onion spread in a baking dish before roasting.
  • Cover the dish with aluminum foil and roast for 30 minutes.
    A baking dish of vegetables covered tightly with aluminum foil before going into the oven.
  • Remove the foil, stir and roast uncovered for another 30 minutes, until the vegetables are tender and lightly browned.
    Overhead view of roasted baby potatoes, Brussels sprouts, sweet potato, carrots, mushrooms and red onion in a cream baking dish.

Video

Notes

  • Cut the vegetables to a similar size so they roast evenly. Halve the baby potatoes for crispier edges.
  • Don't overcrowd the pan. If you can, preheat the pan so the vegetables start browning right away.
  • For crispier vegetables, roast a few minutes longer or broil for the last few minutes.
  • Swap in other vegetables you love. Softer veggies like green beans, bell peppers and asparagus only need the last 20 to 25 minutes.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Save time with pre-chopped vegetables from the store.

Nutrition

Calories: 307kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 483mg | Potassium: 1459mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16411IU | Vitamin C: 100mg | Calcium: 94mg | Iron: 3mg