So here’s the deal: today, I’m sharing my go-to recipe for tender, roasted vegetables that are both healthy and simply irresistible. I know this because my husband Tony kept picking them straight off the baking sheet and inhaling them after he had already eaten his lunch. That’s how I know they’re really, really freaking good.
Roasted vegetable ingredients
If you’re looking for a simple, yet flavorful roasted vegetable recipe that pairs well with proteins or as a festive healthy side dish, then look no further because your girl has got you covered.
This roasted vegetable recipe calls for seasonal butternut squash, brussels sprouts, carrots and onions. However, you could easily use sweet potatoes in place of the squash and cauliflower in place of the brussels sprouts. The options are endless.
Personally, I find that the balsamic herb flavor truly takes these veggies to the next level and separates them from all the other recipes on the internet. The end up coming out of the oven slightly sweet, perfectly tender with caramelized edges and so flavorful that they might just be your new favorite side dish.
How to make roasted vegetables
One of my favorite parts about this recipe is that the veggies are all roasted on a sheet pan, keeping it simple and easy for clean up. Not only that, but they’re incredibly healthy too!
Here’s how to make the best roasted veggies:
- Chop your vegetables and place them on a large baking sheet lined with parchment paper.
- Whisk together the balsamic vinegar, olive oil, garlic powder, rosemary, thyme and a little salt and pepper in a bowl.
- Pour the balsamic herb mixture all over the veggies and toss to coat.
- Roast to tender perfection at 375 degrees F for about 35-45 minutes, flipping halfway through cooking. Veggies are done when the squash and carrots are fork tender. Yum!
What to serve with roasted vegetables
I love serving these in a bowl or on a platter as a festive side dish during Thanksgiving, but they’re also perfect as a side for every day dinner recipes. If you’re vegetarian, these roasted veggies are amazing when stirred into a batch of quinoa.
Here are a few other suggestions on what to pair roasted veggies with:
I hope you love these easy roasted vegetables! If you make them, be sure to leave a comment below and rate the recipe. xo.
Balsamic Herb Sheet Pan Roasted Vegetables
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.
- 3 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- 1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
- 1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
- Freshly ground salt and pepper
- 3 cups cubed butternut squash
- 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
- 4-5 medium carrots, halved and cut into 2 inch chunks
- ½ large red onion, cut into large wedges or chunks
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.
Feel free to use sweet potatoes or cubed pumpkin instead of butternut squash.