These Sheet Pan Roasted Vegetables and Potatoes with Garlic and Herbs are brimming with vibrant colors. This roasted oven recipe has an array of flavors and textures along with nutrients that will boost your overall health. The extra prepping is well worth the effort.
The Significance of a Side Dish
Veggies seem to get a bad rap most of the time. The star of the show on your dinner table is usually the entree, which is why they call it the “main” dish. Of course, there’s the dessert with all its indulging glory at the end of the meal. Somewhere in the middle, you can find a vegetable side dish pushed off to the “side.” It doesn’t necessarily mean nobody likes them. They just haven’t fully found their significance on the table yet.
Don’t Push Aside the Veggies
With all the colors, textures, flavors and varieties of veggies, it’s a wonder they’re not more prestigious. On several occasions, I’ve found them pushed to the back of my refrigerator next to a number of moldy green things. I kinda feel bad for them which makes me wanna help boost their self-worth a bit.
Colors, Flavors and Lots of Nutrients
Speaking of colors, this dish is brimming with vibrant ones. The mingling of flavors will not only stir your taste buds, but they also release an appreciation for fresh and wholesome foods. There’s an array of nutrients hidden in each veggie with a mission to help improve your overall health.
Sheet Pan Roasted Vegetables and Potatoes with Garlic and Herbs
So, here I am today, raising the banner of significance for every Vegetable Side Dish out there. And to kick it off, I’m bringing you these Roasted Vegetables with Garlic and Herbs.
Some Chopping and Prepping Involved
I know there’s a lot of chopping and prep work with a dish like this. But much of that can be done ahead of time and stored in your refrigerator for a few days. All you have to do when you’re ready to serve these beauties is pull them from the ziplock bags and arrange them on a couple of cookie sheets. The oven does all the work after that.
I parboil the Brussel sprouts and the baby red potatoes beforehand. It helps them cook easier during the roasting process since they’re already softened. The sweet potatoes and butternut squash take a little longer in the oven. I cook them on a separate cookie sheet and bring in the other vegetables 10 or 15 minutes later. When its all said and done, here’s a dish, Sheet Pan Roasted Vegetables and Potatoes with Garlic and Herbs, that will shine on its own any day of the week.
So let’s raise our glasses to a new era where veggies are no longer considered a “pushed to the side” dish but a “please pass that dish,” dish. You’re welcome!
Check out these sides that will enhance any meal on your table:
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Sheet Pan Roasted Vegetables and Potatoes
These Sheet Pan Roasted Vegetables and Potatoes with Garlic and Herbs are brimming with vibrant colors. The dish has an array of flavors and textures along with nutrients that will boost your overall health.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 side dish servings 1x
- Category: Veggies and Side Dishes
- Method: Roasting
- Cuisine: American
- 1 large Sweet Potato, peeled and cubed
- 1 small Butternut Squash, seeded, peeled and cubed
- 1 pound Brussel Sprouts, parboiled and halved
- 1 pound Baby Red Potatoes, parboiled and halved
- 1 large Red Bell Pepper, seeded and cut into 2-inch pieces
- 1 large Orange Bell Pepper, seeded and cut into 2-inch pieces
- 1 large Red Onion, quartered and cut into large strips
- 1 1/2 tablespoon Rosemary, chopped & divided
- 1 1/2 tablespoon Thyme, chopped & divided
- 8 large Garlic Cloves, minced & divided
- 3 tablespoons Olive Oil, divided
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- Preheat the oven to 425° F. Line two cooking trays with either foil or parchment paper.
- Combine butternut squash and sweet potato in a medium-size bowl with half the rosemary and thyme, 1/2 the minced garlic, 1 1/2 tablespoons olive oil and salt and pepper to taste. Spread on one of the lined trays. Place in the oven and roast for 30-40 minutes.
- Combine the parboiled Brussel sprouts and potatoes, bell peppers and red onion with the remaining herbs, garlic, olive oil and salt and pepper to taste. Spread on the other lined tray and add to the oven after the squash and sweet potatoes have been roasting for 10 to 15 minutes.
- Roast until the veggies are soft when poked with a fork and are charred on the edges.
- Combine all the veggies together in one serving bowl.
- Parboiling the baby red potatoes and Brussel sprouts help them to better soften while roasting.
- Toss the veggies with a generous amount of olive oil. Use your hands to coat every piece.
- Line the pans with either foil or parchment paper for easy cleanup.
- Use two pans for roasting the veggies. Do not over-crowd the veggies as they will steam instead of roast.
- Roast the butternut squash and sweet potato separate from the other veggies as they take longer to cook than the other veggies, about 30-40 minutes. Add the tray of other veggies after 10 or 15 minutes. This way all the veggies will be done cooking at approximately the same time.
- Serving Size: 1 1/2 - 2 cups of Veggies
- Calories: 176
- Sugar: 6 g
- Sodium: 161 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: sheet pan roasted vegetables, roasted veggies recipe, oven roasted vegetables and potatoes