Name: Garlic Herb Oven Roasted Vegetables
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, poked with a fork; 1 pound brussels sprouts, halved; 1 pound sweet potatoes, cubed; 1 red or yellow onion, sliced; 3 medium carrots, sliced; 4 garlic cloves, halved; 8 ounces fresh mushrooms, destemmed and halved; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon fresh rosemary, minced (optional); 1 teaspoon garlic salt; ¼ teaspoon pepper

Garlic Herb Oven Roasted Vegetables are a hearty and flavorful one-pan side dish that fits beautifully into any meal. With a medley of root vegetables and aromatics, this sheet pan dish is as nutritious as it is satisfying. It’s gluten-free, paleo, Whole30-friendly, and vegan, making it a versatile choice for a wide range of dietary needs.

Why You’ll Love This Recipe

This dish is the perfect solution when you need a colorful, wholesome side that’s easy to prepare and loaded with flavor. Roasting enhances the natural sweetness and earthiness of the vegetables, while garlic and herbs infuse every bite with rich, savory notes. It’s ideal for holidays, weeknight dinners, meal prep, or even a simple vegetarian main dish. Plus, you can easily switch up the vegetables and spices based on what you have on hand.

Garlic Herb Oven Roasted Vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds of baby potatoes, poked with a fork
1 pound of brussels sprouts, halved
1 pound of sweet potatoes, cubed
1 red or yellow onion, sliced
3 medium carrots, sliced
4 garlic cloves, halved
8 ounces of fresh mushrooms, destemmed and halved
3 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of fresh rosemary, minced (optional)
1 teaspoon of garlic salt
¼ teaspoon of pepper

Directions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine all vegetables and seasonings: baby potatoes, sweet potatoes, brussels sprouts, carrots, onion, mushrooms, garlic, olive oil, thyme, rosemary (if using), garlic salt, and pepper. Toss well to evenly coat everything.
Transfer the vegetable mixture into a 9×13-inch baking pan. Spread it out evenly.
Cover the pan with aluminum foil and roast for 30 minutes.
Remove the foil, stir the vegetables to ensure even roasting, and return to the oven uncovered for an additional 30 minutes, or until all vegetables are tender and lightly browned.
Serve warm as a side dish or enjoy as a standalone vegetarian meal.

Servings and timing

Servings: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Add Protein: Mix in chickpeas or cubes of tofu before roasting for a protein-rich vegetarian meal.
Different Veggies: Try adding parsnips, butternut squash, or bell peppers based on the season or your pantry.
Spicy Version: Add a pinch of red pepper flakes or cayenne for a bit of heat.
Lemon Zest: Finish with a sprinkle of lemon zest or a squeeze of lemon juice for brightness.
Balsamic Glaze: Drizzle with balsamic reduction before serving for a sweet and tangy twist.

Storage/Reheating

Storage: Store leftover vegetables in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 375°F for 10–15 minutes to maintain their crispness. You can also use a skillet over medium heat or microwave them for a quicker option, though they may soften.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables yield the best texture, you can use frozen ones in a pinch. Just be sure to thaw and pat them dry to reduce moisture before roasting.

How do I make sure the vegetables roast evenly?

Cut all vegetables to roughly the same size and avoid overcrowding the baking pan.

Can I make this ahead of time?

Yes, you can chop and season the veggies in advance and store them in the fridge for up to 24 hours before roasting.

What type of potatoes work best?

Baby potatoes or Yukon Golds work well due to their creamy texture and quick cooking time.

Do I need to peel the vegetables?

Peeling is optional. Sweet potatoes often benefit from peeling, but carrots and potatoes can be left unpeeled if scrubbed well.

Why cover the vegetables for the first 30 minutes?

Covering traps steam, helping the vegetables cook through. Removing the foil later allows them to brown and caramelize.

Can I use fresh herbs instead of dried?

Yes, fresh herbs add great flavor. Use about three times the amount of fresh herbs compared to dried.

How do I keep the vegetables crispy?

Avoid overcrowding the pan, and for extra crispiness, preheat the pan before adding the vegetables.

Is this recipe suitable for meal prep?

Definitely. These roasted vegetables store and reheat well, making them perfect for meal prepping lunches or dinners.

What can I serve these vegetables with?

They pair beautifully with roasted chicken, grilled meats, grain bowls, or as part of a holiday spread.

Conclusion

Garlic Herb Oven Roasted Vegetables are a flavorful, flexible, and foolproof side dish that’s sure to become a staple in your kitchen. Whether you’re feeding a crowd or meal prepping for the week, this dish brings color, texture, and comforting flavor to the table with minimal effort. Try it once, and you’ll be reaching for this recipe again and again.