Roasted Vegetables
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The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!
Featured Comment
I had a bunch of lingering veggies in the fridge from various things I made earlier in the week, so I decided to make my very own roasted veggies. A basic clean-out-the-fridge type meal.
I kept it super simple using fresh garlic, dried thyme, and a drizzle of balsamic vinegar – my ultimate weakness. Best of all, I only used veggies that I like. I tend to pick out certain veggies if they are not to my liking – like brussels sprouts. Sorry, not a fan at all.
But if the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other veggies. Just make sure you get that extra balsamic vinegar and garlic – you can never have too much of either!
Roasted Vegetables
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
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until tender.*
- Serve immediately.
Video
Notes
Did you make this recipe?
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Thank you from a lazy 90-year old who cooks for one only. I’ll give it a shot … today
This looks delicious! I’m planning on making it today. What could be used if you do not have balsamic vinegar? Thank you!
Best roasted veggie recipe by far. Everyone raves about how good it is and it’s so simple.
Flavorful and extremely delicious. My son enjoyed the vegetables more than the salmon, which was supposed to be the main part of the meal.
I made this today and it was delicious my sister who is a picky eater loved it also. We decided I am making this dish for Thanksgiving.
This looks good and I am making it for our Thanksgiving feast!
This never made it to the holiday table. My guests kept sneaking bites until I gave up and put it out as an appetizer. I’ll try again, and make a bigger batch next time.
OMG – this is so delish! I made my first batch with zucchini, sweet potatoes, asparagus, onion, and a few shitake shrooms. You can tweak this for any veggie. The sauce is what makes it.
I love this recipe!! And so does my family! Only thing I do differently is that after I chop all of the veggies, I put them in a gallon size ziplock bag and add the olive oil and shake everything around to make sure it’s all coated. Then I put them in my tray and add the rest of the seasoning. I’ve taken the side dish for my parents to try and they loved it! As well as my sister that was out of town (& she never eats her vegetables lol). Wish there was nutritional information just to list with other apps.
air fry on parchment paper?
Sheer genius. My mom (voted the old school best home cooking chef on the planet by everyone I know) was so impressed. The variety of color alone is mouth watering, and I feel healthier just looking at it. A total hit whenever I serve it. Thank you!
Question—best way to adapt a couple of new potatoes into this. I have ideas to try, but have you got THE answer?
Thank you!
This is a fabulous recipe. I’ve made it twice now in less than a week, and will probably continue to make it so that I can have veggies on hand all the time. Here is what I like: (1) Its easy. Anybody can make this; (2) you can put whatever combination of veggies you like. Both times that I made it I was missing one of the items and subsituted something else. It was excellent both times. (3) It made enough that I was able to eat veggies for a few meals. You can have it on quinoa, or brown rice, and add a protein if you are so inclined. I added a half a teaspoon of kosher salt and some freshly ground pepper to mine and that was the perfect amount of seasoning for me. I also used a total of 2.5 tablespoons of balsamic since I like balsamic vinegar. Finally, I did not oil my pan since there is already oil in the recipe. My favorite combination was to have it in a whole wheat tortilla with hummus…OMG…delicious!
I use Greek spices and add chicken and feta one of our go recipes
Delicious! My go-to recipe guests or family.
This is a fabulous recipe and is so adaptable to any vegetables that you have on hand. It’s delicious and complements many types of meat. I served it with baked chicken thighs and jasmine rice.
Wonderful recipe!
I used the combination of vegetables listed in the recipe and the flavor was good – though they definitely needed salt. The balsamic vinegar gave a nice flavor, but I had to add a little extra olive oil. My only issue was that the other vegetables were roasted nicely, but the butternut squash was too firm and not completely cooked. If I make this again, I’ll bake the squash on its own for a bit first. It’s so much firmer and dryer than any of the other vegetables, so I think it needs a head start.
Why didn’t you add salt? The recipe says salt to taste.
Love the addition of the balsamic It really made the veggies pop.
I made these a few months ago for a family get together and they were a hit. My niece who loved them so much I thought I would surprise her and make them for her. I will be making them for her on Monday. She had surgery three weeks ago and will be having another a week from now. These veggies will be the perfect pairing to the main dish I am cooking. Thank you for sharing your recipe.
This is the perfect way to cook healthy vegetables. I love it. I’ve made it with different vegeatables each time.