Herb Roasted Vegetables


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Few things are as satisfying as perfectly tender herb roasted vegetables. Tossed with olive oil, garlic, and lots of fresh herbs, this version is as easy as they come but tastes like a guest-worthy side dish. 

roasted vegetables on a sheet pan

It’s easy to write-off vegetable side dishes in favor of the main event, but I’m here to argue that we should all be giving them a little extra love. It doesn’t take much work to make beautiful roasted vegetables that threaten to outshine the roast. In fact, all it takes are some fresh herbs, garlic, and high heat. 

The resulting pan of herb roasted vegetables are caramelized to golden brown, super fragrant, and hard not to eat straight off the sheet pan. Sometimes these barely even make it to the dinner table in our house. 

Here’s all you need.

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overhead image of raw vegetables in a white bowl


  • Vegetables – You can use just about any combination, but it’s really important that they are cut into even pieces so they cook in roughly the same amount of time. See below for some ideas.
  • Extra Virgin Olive Oil – I like the flavor that olive oil gives roasted vegetables over any other type of oil. Use a generous amount to help everything cook evenly and get nicely caramelized. 
  • Fresh Herbs – Just like the vegetables, you can use any combination. See below for a few of my favorites. 
  • Kosher Salt – Add the amount listed in the recipe and then taste and add more at the end of cooking after you taste the vegetables. They’ll have the most flavor if they get a bit of salt before roasting and a bit after cooking.
  • Garlic – Skip it if you like, but fresh garlic is delicious with roasted vegetables.
overhead image of raw vegetables on a sheet pan

Recipe Tip

For best results, be sure to spread your vegetables out over two sheet pans to roast. If the vegetables have plenty of space between them, air can circulate and the vegetables will get nice and golden brown and cook evenly.

drizzling oil over herbs and raw vegetables in a white bowl
overhead image of herbs on a white table

Best Vegetables for Roasting

You can mix and match the vegetables, combining your favorites. Just be very sure to cut them into even pieces so that they cook evenly. 

  • Squash (butternut, acorn, or delicata)
  • Cauliflower 
  • Brussels sprouts
  • Broccoli
  • Carrots
  • Parsnips
  • Rutabaga
  • Potatoes (regular, baby, or sweet potatoes)

Best Herbs for Roasted Vegetables

  • Sage
  • Rosemary
  • Thyme
  • Parsley
  • Oregano
overhead image of herb roasted vegetables on a sheet pan

More Vegetable Sides

herb roasted vegetables on a sheet pan

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herb roasted vegetables on a sheet pan
4.70 from 13 votes

Herb Roasted Vegetables

Few things are as comforting or as simple as oven-roasted vegetables. Tossed with olive oil, garlic, and lots of fresh herbs, this version is super simple but tastes like a guest-worthy side dish.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 8


  • 2 Half Sheet Pans
  • Mixing Bowl


  • 3 pounds Vegetables, cut into even 2-inch pieces (like butternut squash, cauliflower, and Brussels sprouts)
  • 1/4 cup Extra Virgin Olive Oil
  • 12 sprigs Fresh Sage, Rosemary, or Thyme (or any combination)
  • 2 teaspoons Kosher Salt
  • 4 cloves Garlic, minced


  • Preheat oven to 425°F / 218°C.
  • Toss vegetables with olive oil, herbs, salt, and garlic.
  • Spread out on 2 baking sheets.
  • Roast, turning with a spatula halfway through cooking, until vegetables are golden brown and very tender, 30 to 35 minutes.


Sheet Pans – You’ll want to use two large sheet pans here. Giving all of the vegetables plenty of space allows air to circulate and helps them to turn golden brown (rather than steaming and not taking on any color).


Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 668mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 78mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 136
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, fall recipe, vegetarian, winter recipe
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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1 Comment

  1. 5 stars
    Roasted vegetables are my favorite! I usually just roast them with olive, salt, and pepper. I love your addition of fresh herbs.