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This easy Roasted Vegetables recipe can be used with any seasonal vegetables, and is the perfect side dish to practically any entrée.
Some of my other favorite veggies heavy side dishes include Twice Baked Potatoes, Whole Roasted Cauliflower, Wedge Salad, and French Green Beans.
Why I love this recipe:
- One-Pan – I am always a fan of meals and sides that don't cause extra kitchen clean up, and these sheet pan Roasted Vegetables couldn't be quicker.
- Easy – Just a few minutes of prep and you have a beautiful and healthy side to pair with a nice dinner like slow cooker ribs, or spatchock chicken, or something casual, like mac and cheese or chicken casserole.
- Delicious – Something about roasting vegetables makes them so tasty, everyone in my family devours them!
How to make Roasted Vegetables:
Chop Veggies: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
Roast: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
Vegetable Cooking Times:
Harder Vegetables = Longer roast time (25-35 minutes, or less if chopped small).
- Pumpkin
- Butternut squash
- Acorn squash
- Potatoes
- Yams
- Carrots
- Onions
Softer Vegetables = Shorter roast time (10-20 minutes, or less, if chopped small).
- Cauliflower
- Brussels sprouts
- Broccoli
- Mushrooms
- Zucchini
- Summer squash
- Bell peppers
- Asparagus
- Green Beans
- Tomatoes
Serve With:
- Beef Tenderloin Roast
- Baked Salmon
- Flank Steak
- Chicken Cordon Bleu
- Grilled Chicken
- Baked Ham
- Rack of Lamb
- Prime Rib
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Roasted Vegetables
Ingredients
- 1/2 lb brussels sprouts, halved (if very large than cut into fourth's)
- 2 cups chopped butternut squash, (about 10 oz), cut into ¾ inch cubes
- 1 red bell pepper, cut into 1 inch pieces
- 1 small red onion, , chopped into 1 inch pieces
- 2 Tablespoons olive oil
- 2 cloves garlic, , minced
- 1 teaspoon herbes de provence
- salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
- Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.
Notes
-
- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
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- Don't overcrowd pan – overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe in December 2014. Updated December 2018 and February 2024.
We need fiber! A simple delicious way to get it.
Making these soon. Merry Christmas!
So easy but so tasty!