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