Herby Oven Roasted Vegetables

Herby Oven Roasted Vegetables turns a colourful mix of vegetables into an easy side dish for almost any meal. Butternut squash, Brussels sprouts, mushrooms, and potatoes roast with garlic, herbs and vinegar.

The best part might be the browned edges. Herby Oven Roasted Vegetables with Butternut Squash, Brussels Sprouts and Garlic.

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Why You’ll Love and Enjoy These Herby Oven Roasted Vegetables

• It’s the sort of vegetable dish that makes you rethink how much flavour roasted vegetables can actually have. Everything gets tossed in one herby garlic dressing, then the oven does most of the work.
• Big flavour: Garlic, thyme, rosemary, basil and vinegar give the vegetables plenty of character.
• A colourful side: Butternut squash, peppers, broccoli, Brussels sprouts and mushrooms make this look as good as it tastes.
• Flexible: Use whatever vegetables you have on hand, as long as you keep the pieces fairly even so they cook at roughly the same rate.

Do you prefer your roasted vegetables lightly browned or deeply caramelized, and what makes you choose one over the other?

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Additional Information

• Can this be frozen? Yes, you can, but the vegetables will be softer than when freshly roasted, particularly the mushrooms and peppers. I prefer not to freeze this dish
• How long can leftovers be stored? Store cooled vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a 400⁰F (200⁰C) oven for 10 to 15 minutes or use an air fryer until heated through. Microwaving is fine for convenience, but the vegetables will be softer.
• Can the vegetables be prepared ahead? Yes. Chop the vegetables earlier in the day and refrigerate them in a covered container. For the best roasting results, add the olive oil, vinegar, garlic and herbs shortly before cooking.
• Why should the vegetables be cut into similar sizes? Vegetables cook at different speeds, so size matters. Cut potatoes and butternut squash into relatively small cubes, while softer vegetables such as peppers can be slightly larger.
• Why aren’t my vegetables browning? The baking sheet may be overcrowded. Vegetables release moisture as they cook, and when they’re packed together, they can steam instead of roast. Use two baking sheets if needed and keep the vegetables in a single layer.
• Should I stir the vegetables while roasting? Yes. Stir after the first 20 minutes so different sides have a chance to brown. Check them again during the final 10 to 15 minutes because smaller pieces can cook faster.
• Can different vegetables be used? Yes. Carrots, sweet potatoes, parsnips, zucchini, green beans and red onion are good alternatives. Harder vegetables should be cut smaller so they finish cooking with the softer vegetables.
• Can I substitute the white vinegar? Apple cider vinegar is a good substitute and gives the vegetables a slightly fruitier note. Red wine vinegar can also work, although it may change the colour of lighter vegetables.
• Can fresh herbs be used instead of dried? Yes. Fresh thyme, rosemary or basil can be substituted. Add delicate fresh herbs towards the end of roasting to reduce the chance of them burning.
• Why is vinegar used in the seasoning? The vinegar adds acidity, which helps balance the sweetness of the butternut squash and roasted vegetables. It also keeps the garlic and dried herbs from tasting too heavy.
• What should I do if the vegetables are tender but not browned enough? Return the baking sheet to the oven for another 3 to 5 minutes. Watch closely at this stage because the garlic and smaller vegetable pieces can brown quickly.

Herby Oven Roasted Vegetables makes vegetables the part of the meal people actually look forward to. Butternut squash, potatoes, mushrooms, Brussels sprouts, broccoli, cauliflower and peppers roast until tender with browned edges, while garlic, herbs and vinegar add plenty of savoury flavour. It’s colourful, filling and straightforward enough to make whenever a good vegetable side is needed.