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herb roasted vegetables on a sheet pan
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4.64 from 11 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 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Keyword: easy vegetable side, fall recipe, winter recipe
Servings: 8
Calories: 136kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • 2 Half Sheet Pans


  • 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


  • 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