Description
Roasted garlic herb oven roasted vegetables bring pure comfort straight from your kitchen, turning simple seasonal produce into a delightful side dish. Seasoned with fragrant herbs and a splash of olive oil, these colorful veggies emerge from the oven crispy and golden, ready to complement any main course.
Ingredients
Scale
Primary Vegetables:
- 2 pounds baby potatoes
- 1 pound brussels sprouts
- 1 pound sweet potatoes
- 3 medium carrots
- 8 ounces fresh mushrooms
Supporting Vegetables:
- 1 red or yellow onion
- 4 garlic cloves
Seasonings and Oils:
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon garlic salt
- 0.25 teaspoon pepper
Instructions
- Poke 2 pounds of baby potatoes with a fork to help steam escape during roasting. Scrub and dry the potatoes thoroughly to remove any dirt.
- Preheat the oven to 400°F, ensuring the rack sits in the center position for even heat distribution.
- Slice 1 pound brussels sprouts in half, 1 pound sweet potatoes into 1-inch cubes, 3 medium carrots diagonally, 1 onion into wedges, and halve 8 ounces of mushrooms.
- Toss all chopped vegetables in a large bowl with 3 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon minced rosemary, 1 teaspoon garlic salt, and ¼ teaspoon pepper.
- Spread the seasoned vegetables across a large sheet pan in a single layer, ensuring they are not overcrowded to promote proper caramelization.
- Cover the pan with aluminum foil and roast for 30 minutes at 400°F to soften the vegetables.
- Remove the foil, stir the vegetables, and continue roasting for another 30 minutes until edges turn golden brown and crispy.
- Remove from the oven and serve immediately while vegetables are hot and crisp.
Notes
- Cutting vegetables into uniform sizes ensures even roasting and prevents some pieces from burning while others remain undercooked.
- Spacing vegetables with room between them helps achieve crispy, caramelized edges instead of steaming them in a crowded pan.
- Using fresh herbs dramatically increases the flavor profile compared to dried herbs, so grab fresh thyme and rosemary when possible.
- For a lower-carb version, swap starchy potatoes with cauliflower, turnips, or radishes to reduce overall carbohydrate content.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 165 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg