Roasted Vegetables
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is the perfect way to cook healthy vegetables. I love it. I’ve made it with different vegeatables each time.
I just have to say this is such a simple but DELICIOUS recipe! Thank you for sharing! I think this is going to be my go-to roasted veggies recipe. =)
Made this recipe today to take to a bbq. My platter was a hit, I added carrots to mine. Also doubled the recipe so I could show off my huge oblong white platter. Presentation is important.Thank you for the recipe. I will definitely be making again. Part of the fun is impressing guests.
This is delicious, the only change I made was added a little dried rosemary and garlic powder. It was so tangy and good. And healthy !
FABULOUS recipe………just love my veggies this way and only this way now!
My fav way to cook veggies but hadn’t thought abt adding some balsamic and I love it so thanks. I also add small sausage balls for a complete meal. I so love ve all your reciepes.
I always use grape seed or avocado oil as I find olive oil gets bitter/burnt when roasting at high temperatures.
Loved it!!!!
Made this last night and enjoyed it! The vegetables looked so great until they cooked with the balsamic. Didn’t like the “brown” look after they cooked. Has anyone made this with white balsamic?
I’m making this for the first time. Using pieces. Wouldn’t they still be crunchy? How do I get them done? Also the carrots?
I added 12 oz cubed raw chicken breast and subbed yam for the butternut squash (since that’s what I had on hand). Baked for 20 min. Delicious!!
Damn delicious. Best roasted veg recipe.
A friend made this and wow! Absolutely loved it, getting ready to make a large batch.
Can I make this and put a batch in the freezer, food saver bags for winter dinners? I was wondering if I bake it and freeze or freeze it fresh then when I need it bake it?
What is best?
Thank you,
Linda Sue
Id vacuum seal not cooked that was is all prepped, just dump and cook!
Delicious!! I don’t enjoy saying goodbye to summer, but beautiful, tasty roasted vegetables make it much more enjoyable! So good, this is my new favorite dish!
My only regret is that I didn’t make more! I made this for a backyard BBQ and everyone love it! Thank you so much for a quick, versatile, delicious recipe!
WOW!! Absolutely delicious!! Made it for the first time for my breakfast/lunch. Wonderful flavor! I love your site and recipes!!
So so so good …….I will probably be making this Aleah once a week
I don’t know if it’s just me – but I can’t see a recipe?
This was really good! Swapped out the mushrooms 4 shredded carrots and celery. Will make again!
Worked out great!! All enjoyed!!!
I generally use 425 and two 17 minute intervals with a flip between them. Mine are the size of quartered red potatoes.