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.
Course: Side Dish
Keyword: easy vegetable side, fall recipe, winter recipe
Author: Jess Smith via Inquiring Chef
2 Half Sheet Pans
3lbsVegetables, cut into even 2-inch pieces(like butternut squash, cauliflower, and Brussels sprouts)
¼cupExtra Virgin Olive Oil
12sprigsFresh Sage, Rosemary, or Thyme(or any combination)
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).