Description
Garlic Herb Oven Roasted Vegetables is a hearty, flavorful one-pan side dish packed with baby potatoes, brussels sprouts, sweet potatoes, mushrooms, and more—all tossed in herbs and roasted to perfection. Naturally gluten-free, vegan, paleo, and Whole30-friendly.
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
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all the vegetables, olive oil, and seasonings. Mix well until everything is evenly coated.
- Transfer the mixture to a 9×13-inch baking pan.
- Cover the pan with aluminum foil and roast for 30 minutes.
- Remove foil, stir the vegetables, and continue roasting uncovered for another 30 minutes or until vegetables are tender and golden.
- Serve hot and enjoy!
Notes
- Cut vegetables to uniform sizes to ensure even roasting.
- Pre-chopped vegetables can save time in preparation.
- For enhanced caramelization, avoid overcrowding the pan and preheat the baking sheet before adding the veggies.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 461
- Sugar: 14g
- Sodium: 724mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
