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    Home > Recipes > Side Dishes

    Herb Roasted Vegetables

    Published: Dec 14, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · 1 Comment · This post may contain affiliate links.

    oven roasted vegetables
    roasted vegetables on a sheet pan
    herb roasted vegetables on a sheet pan
    herb roasted vegetables on a sheet pan
    herbs and raw vegetables in a white bowl
    herb roasted vegetables

    roasted vegetables on a sheet pan

    Few things are as satisfying as perfectly tender oven-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. 

    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.

    raw vegetables in a white bowl

    Ingredients

    • 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.

    raw vegetables on a sheet pan

    Use Two Sheet Pans For Roasting

    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.

    herbs and raw vegetables in a white bowl

    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

    herb roasted vegetables on a sheet pan

    More Easy Vegetable Sides

    • Creamy Corn Casserole
    • Twice Baked Sweet Potatoes
    • Creamy Butternut Squash and Spinach Casserole
    • Spicy Szechuan Green Beans
    • Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan
    • Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans

    Favorite Tools

    • Half Sheet Pan 

    herb roasted vegetables on a sheet pan

    herb roasted vegetables on a sheet pan
    Print Recipe
    4.86 from 7 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 Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Side Dish
    Keyword: easy vegetable side, fall recipe, winter recipe
    Servings: 8
    Calories: 136kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • 2 Half Sheet Pans

    Ingredients

    • 3 lbs Vegetables, cut into even 2-inch pieces (like butternut squash, cauliflower, and Brussels sprouts)
    • ¼ cup Extra Virgin Olive Oil
    • 12 sprigs Fresh Sage, Rosemary, or Thyme (or any combination)
    • 2 teaspoon Kosher Salt
    • 4 cloves Garlic, minced

    Instructions

    • 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.

    Notes

    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).

    Nutrition

    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

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Joy

      December 14, 2020 at 9:12 am

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

      Reply

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