Brussels sprouts, carrots, and potatoes are tossed with olive oil and fresh herbs then roasted to perfection in this Oven Roasted Vegetables recipe. Quick, easy, and you can easily adapt the recipe to include your favorite veggies and herbs.
Of all the vegetable recipes I regularly make, this oven roasted vegetables recipe is one of my favorites. It’s quick, it’s easy, and it’s super versatile. I rarely make it the same way twice, always switching up the veggies and herbs used. You can easily do the same – I’ve added lots of suggestions for variations below. This recipe works with pretty much any veggie combination!
Why You’ll Love This Roasted Vegetables Recipe
These vegetables roasted in the oven are one of my favorite veggie side dishes. Here’s why.
- Super easy. All you need to do is cut the veggies, toss them with the oil and herbs, and pop them in the oven.
- Made with fresh herbs. This recipe is loaded with tons of fresh herbs, like rosemary, thyme, and basil. It gives the veggies the most incredible flavor.
- Use almost any veggies. I used brussels sprouts, sweet potatoes, carrots, and baby potatoes in this recipe because that’s what my family loves. But you can substitute in almost any veggie you love. (I’ve included some ideas below!)
What You’ll Need
Besides the veggies, you’ll just need a handful of fresh herbs, garlic, and oil. Scroll down to the recipe card below for the exact measurements.
- Veggies – Brussels sprouts, sweet potatoes, carrots, and baby potatoes. Be sure to clean and dry all veggies then cut them into roughly 2” pieces. The brussels sprouts can just be cut in half.
- Olive oil – Helps the seasonings stick and helps the veggies crisp in the oven.
- Garlic – I like to use fresh garlic cloves but you can also use garlic powder.
- Herbs – Rosemary, thyme, sage, oregano, basil, and parsley. I chose to use fresh herbs as my fall my garden is overflowing with them. However, you can easily swap dried herbs for fresh. The ratio is 3:1. For example, for every 1 Tablespoon of fresh herbs, use 1 teaspoon of dried.
- Salt & pepper
What Other Vegetables Can I Roast?
This recipe is endlessly versatile! I used these veggies because they’re my family’s favorite. However, you can mix it up any way you like. Here are some other ideas:
- Root vegetables – Butternut squash, beets, radish, onion, and garlic bulbs are all great options.
- Cruciferous veggies – Broccoli, cauliflower, and cabbage all roast very well.
- Other veggies – Some others that are delicious in this recipe include asparagus, tomatoes, zucchini, yellow squash, and mushrooms.
How To Make Oven Roasted Vegetables
One of my favorite things about this recipe is how simple it is to make. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 425. Prep the ingredients as directed, cutting and chopping into the appropriate size. Line the baking sheet with parchment paper or foil.
- Season the veggies. Toss the vegetables with the oil and seasonings. Give it a taste test and add salt and pepper as desired.
- Roast. Transfer the veggies to the baking sheet, leaving space between them. Roast for 15 minutes, rotate the tray 180 degrees and stir the veggies, then cook for an additional 10 minutes.
Can I Make These On The Grill?
Absolutely. In fact, we also love to roast veggies on the grill during the summer.
The preparation is the same but we make foil packets that we put on the grill. They will steam first, but then the heat will give you some crispy charred sides. We know they’re done when we make a small slit on the top of the foil packet and test with a fork. If they’re tender, they’re ready!
Tips for Success
Here are a few tips for making these roasted vegetables in the oven.
- Leave plenty of space on the baking sheet. Use two if necessary. If the veggies are crowded, they’ll steam each other creating cooked but mushy vegetables.
- Line the baking sheet. I always use foil or parchment on my baking sheet before roasting anything. It makes for a SUPER quick clean up!
- Keep an eye on the veggies. Watch your veggies closely toward the end of the baking time. My family likes our veggies with some crispy and slightly charred sides. You may prefer them another way.
- Prep ahead. These veggies can be made ahead of time for an easy dinner. Use a large Ziploc bag and add all the ingredients. Seal the bag and shake everything up to fully combine. Refrigerate until you’re ready to cook them. They can last this way for a few days in the refrigerator before cooking.
Serving Suggestions
Oven roasted vegetables make a great side dish to almost any protein. A few of my favorite things to serve them with include Tuscan chicken, eye of round roast, air fryer steak, and honey glazed salmon.
How To Store & Reheat Leftovers
- Fridge. Store leftover roasted vegetables in an airtight container in the fridge. They’ll last for 3-4 minutes.
- Reheat. The easiest way to reheat the veggies is in the microwave. You can also pop them back in the oven, just keep an eye on them to avoid charring them.
More Vegetable Side Dishes
Oven Roasted Vegetables
Ingredients
- 2 cups fresh brussels sprouts rinsed, trimmed and cut in half
- 1 large sweet potato, peeled and cut to 2” pieces
- 4 large carrots peeled and cut into 2” pieces
- 1 pound baby potatoes rinsed and cut in half, unless smaller than 2”, then leave whole. (I used Melissa’s Trio Gems for their pretty purple, red and gold colors.)
- ¼ cup olive oil
- 3 garlic cloves pressed (or minced) or ¾ teaspoon of garlic powder
- 4 fresh sage leaves minced or 1 ½ teaspoons of dried sage.
- 5 thyme springs leaves removed or 1 teaspoon dried
- 2 – 6-inch springs of rosemary leaves removed and minced or 1 teaspoon of dried
- 3 stems of fresh oregano stems removed and minced. (I used the oregano flowers in addition to leaves as they are equally as edible, have a mild oregano flavor and are very pretty with bits of purple!)
- A handful of fresh basil minced
- A handful of fresh parsley minced + extra for garnish
- Salt
- Pepper
Instructions
- Preheat the oven to 425 degrees
- Prepare the vegetables and herbs per the directions above.
- Line two baking sheets with parchment or foil.
- Combine the vegetables, oil and seasoning to large bowl and stir to fully mix and coat. Taste a little of the coating and add additional salt and pepper. (Alternatively, you can add the vegetables, seasoning and oil directly to the baking sheet and toss to coat with your hands! One less dish to wash!)
- Add the vegetables to the baking sheet making sure they have plenty of space around them.
- Roast the vegetable for 15 minutes then rotate the tray 180 degree, give the veggies a little stir then roast for an additional 10 minutes or until the vegetables are tender and crisp.
- Remove the tray and allow to slightly cool before serving.
Last Step:
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2 comments on “Oven Roasted Vegetables”
Love ýour easy to follòw recipes and visual list of ingedients
Thanks Eunice!