This Garlic Herb Roasted Vegetables medley is a vibrant, nutrient-packed side dish that proves healthy eating doesn’t have to be boring. Featuring a colorful rainbow of squash, peppers, and mushrooms, these veggies are roasted at high heat to bring out their natural sweetness.
Tossed in a savory balsamic and garlic glaze, this easy sheet pan recipe pairs perfectly with any main course, from roast chicken to grilled steak.
Recipe Details
- Flavor Profile: The sweetness of the roasted vegetables is perfectly balanced by the tangy balsamic vinegar, savory garlic, and earthy thyme.
- Texture: High-heat roasting creates tender-crisp vegetables with slightly caramelized edges, rather than mushy steamed veggies.
- Time: 15 minutes prep, 15 minutes cook time.
- Difficulty: Very Easy. It is a simple chop-and-roast method.
What You’ll Need
To make this recipe, you will need a large rimmed baking sheet (or two, depending on size) to ensure the vegetables can spread out in a single layer. A good chef’s knife and cutting board are essential for prepping the produce. The ingredients rely on a variety of fresh vegetables, extra virgin olive oil, and balsamic vinegar for a robust flavor finish.
Ingredient Notes
- Vegetables – This recipe uses a mix of broccoli, cremini mushrooms, butternut squash, zucchini, yellow squash, red bell pepper, and red onion. This variety offers a range of textures and colors.
- Butternut Squash – Because squash is denser than zucchini, chop it into smaller 1/2-inch cubes so it finishes cooking at the same time as the softer vegetables.
- Cremini Mushrooms – These brown mushrooms have a deeper flavor than white buttons. Roast them whole or halved depending on size.
- Balsamic Vinegar – This adds a crucial tang and sweetness that glazes the vegetables as they roast.
- Garlic – Four cloves of minced garlic provide a strong aromatic punch.
- Dried Thyme – Thyme pairs beautifully with roasted root vegetables and squash. You can also use fresh thyme leaves (double the amount).
- Olive Oil – Essential for coating the veggies to help them roast and brown rather than dry out.
Add-ins and Substitutions
- Herbs – Rosemary or oregano are great alternatives or additions to thyme.
- Vegetables – Feel free to swap in carrots, cauliflower, or Brussels sprouts. Just be mindful of cutting denser veggies smaller.
- Spice – A pinch of red pepper flakes adds a nice background heat.
- Cheese – A sprinkle of feta or parmesan cheese right after they come out of the oven adds a salty, savory finish.
Ingredients
- 2 cups broccoli florets
- 2 cups cremini mushrooms
- 2 cups chopped butternut squash
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar, or more, to taste
- 4 cloves garlic, minced
- 1 ½ teaspoons dried thyme
- Kosher salt and freshly ground black pepper, to taste
How to Make Garlic Herb Roasted Vegetables
- Prep: Preheat oven to 425 degrees F. Lightly oil a large baking sheet or coat with nonstick spray.
- Assemble: Place broccoli florets, mushrooms, chopped butternut squash, zucchini, yellow squash, bell pepper, and onion in a single layer onto the prepared baking sheet.
- Season: Drizzle the olive oil and balsamic vinegar over the vegetables. Scatter the minced garlic and dried thyme over the top. Season generously with kosher salt and freshly ground black pepper.
- Toss: Gently toss the vegetables with your hands or a spatula directly on the pan until everything is evenly coated in the oil and spices. Spread them back out into a single layer.
- Roast: Place into the oven and bake for 12-15 minutes, or until the vegetables are tender and slightly browned on the edges. Note: If your squash pieces are large, you may need a few extra minutes.
- Serve: Serve immediately while warm.
Pro Tip: Don’t overcrowd the pan! If the vegetables are piled on top of each other, they will release steam and become soggy. If necessary, divide the veggies between two baking sheets to ensure they roast properly and get those delicious caramelized bits.
Recipe Tips
- Uniform Chopping: Try to cut the vegetables into uniform sizes. Since butternut squash takes longer to cook than zucchini, cut the squash smaller and the zucchini slightly larger to balance the cook time.
- High Heat: Roasting at 425°F is key. The high temperature cooks the outside quickly, locking in juices and creating flavor through caramelization.
- Balsamic Glaze: If you love the flavor of balsamic, try drizzling a little extra fresh vinegar or a balsamic glaze over the finished dish right before serving.
FAQs
- Can I use frozen vegetables? Fresh is highly recommended for roasting. Frozen vegetables release a lot of water and will result in a much softer, less flavorful dish.
- Can I make this ahead? These are best eaten fresh, but you can chop all the vegetables a day in advance and store them in the fridge to save time.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3-4 days. They are great added to salads, omelets, or wraps.
Serving Suggestions
- Grain Bowl: Serve over quinoa or farro with a drizzle of tahini dressing for a complete vegan meal.
- Side Dish: This is the perfect accompaniment to roast chicken, pork tenderloin, or baked salmon.
- Pasta: Toss the roasted veggies with penne pasta and a little parmesan cheese for a quick pasta primavera.
Make This Recipe in Advance
- Prep: Chop all your vegetables up to 2 days in advance. Store the onion separately if possible so it doesn’t overpower the other flavors.
- Reheating: Reheat leftovers in the oven or air fryer to bring back a little bit of the roasted texture; the microwave will make them soft.
Garlic Herb Roasted Vegetables
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Description
This Garlic Herb Roasted Vegetables medley is a vibrant, nutrient-packed side dish that proves healthy eating doesn’t have to be boring. Featuring a colorful rainbow of squash, peppers, and mushrooms, these veggies are roasted at high heat to bring out their natural sweetness. Tossed in a savory balsamic and garlic glaze, this easy sheet pan recipe pairs perfectly with any main course, from roast chicken to grilled steak.
Ingredients
The Vegetables
- 2 cups broccoli florets
- 2 cups cremini mushrooms (whole or halved depending on size)
- 2 cups butternut squash, chopped into small 1/2-inch cubes
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 red bell pepper, chopped
- 1 red onion, chopped
The Glaze & Seasoning
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (plus more to taste)
- 4 cloves garlic, minced
- 1 ½ teaspoons dried thyme (or rosemary/oregano)
- Kosher salt and freshly ground black pepper, to taste
Instructions
Prep
Preheat oven to 425°F (220°C). Lightly oil a large rimmed baking sheet or coat with nonstick spray.
Assemble
Place the broccoli, mushrooms, butternut squash, zucchini, yellow squash, bell pepper, and onion onto the baking sheet.
Season
Drizzle the olive oil and balsamic vinegar over the vegetables.
Aromatics
Scatter the minced garlic and dried thyme over the top.
Season
Generously season with kosher salt and black pepper. Toss: Gently toss the vegetables with your hands or a spatula directly on the pan until everything is evenly coated in the oil and spices.
Spread
Spread them back out into a single layer.
Roast
Bake for 12–15 minutes. Check: Roast until the vegetables are tender-crisp and slightly browned on the edges. (Note: If your squash pieces are large, you may need a few extra minutes).
Serve
Taste and add an extra drizzle of balsamic vinegar if desired. Serve immediately while warm.
Notes
Pro Tip – Don’t Overcrowd: This is the most important rule of roasting. If the vegetables are piled on top of each other, they will steam and become soggy rather than caramelize. Divide the veggies between two baking sheets if necessary to ensure they roast properly.
Uniform Chopping: Try to cut denser vegetables (like butternut squash) smaller (1/2-inch) and softer vegetables (like zucchini) slightly larger. This ensures everything finishes cooking at the same time.
High Heat: Roasting at 425°F is key. The high temperature cooks the outside quickly, locking in juices and creating flavor through browning.
Storage: These are best eaten fresh, but leftovers can be stored in an airtight container for 3–4 days. Reheat in the oven or air fryer to restore texture; the microwave will make them soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting / Sheet Pan
- Cuisine: American / Healthy
Nutrition
- Serving Size: ~1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, sheet pan veggies, healthy side dish, balsamic roasted vegetables, vegetable medley, vegan dinner sides, gluten free recipes
