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
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Used this recipe to go with my pork tenderloin for Easter. Delicious! I put in red pepper, two small red potatoes, red onion, broccoli florets, yellow and green squash, and mushrooms.
I wouldn’t have thought to put balsamic vinegar on it; we loved it! I made enough for my husband to bring leftovers to work for his lunch (had to pack it away before he went for thirds!) The only thing I’ll change for next time is definitely cooking the potatoes before roasting (they were 1/2 done – and I sliced them in 1/2 inch pieces!) To make it easier on myself I think I’ll use 4 T. of Newman’s Own balsamic dressing. It already has all the flavoring. Thanks for the recipe! Definitely making again!
I would like to make this for our family Easter dinner. I was going to make it ahead and have to reheat it. I know this isn’t ideal. Do you have any suggestions how I could make the best of this. Also, if I add a cup of Brussel sprouts instead of broccoli should I adjust anything or cook them before?
Delicious and very simple to make..
Love, love, love this recipe! So versatile and delicious! Make it often.
Made this last night, and it turned out perfect. fi
I love roasted veggies and this is a great combination. My veggies ended up steaming more than roasting though. As written, the amount of veggies is too much for one regular sized sheet pan. I couldn’t divide it into two at that point because I was also roasting chicken in the oven. I did love the veggie combination and the hint of balsamic flavor. Thank you!
I mix the veggies in a bowl, then transfer to the baking rack. Nice recipe
I was hoping you would give us the thickness of your sliced vegetables.
So tasty! My husband couldn’t get enough! I would suggest serving with something bland ish so strong flavors don’t compete. Rice and chicken was perfect.
Luv this recipe! I buy the butternut squash already prepped. Worth the extra money! I’ve been making this weekly & keeping in a container in the frig for a go to. I make veggie burritos with hummus & cheese – one of the other comments suggested this – so good. I’ve had it for breakfast with an egg over easy on top of the veggies w/avocado toast. It’s great with pasta dishes. I’m going to keep coming up with ideas to use these veggies cause they’re great. My husband packs them in his lunch too. Thanks.
the color looks amazing but the veggies are veey bland. definetely need more seasoning
I have carrots sliced thin broccoli,in chunks and cauliflower in chunks and your recipe says to bake at 427 for such a short timer and I know the broccoli will cook nut I am not sur about the other veggies. Thank you for any advice
Storing this in a big baggy or teflon, how many days can it be reheated and served would you say? Sorry–probably a bachelor question.
I tried this tonight (I’m in my 60’s and this is my first time roasting anything! lol) and it came out delicious. Some things take longer to cook than others, I’m learning.
I keep them in storage containers in the fridge for 3-4 days. The hub and I scoop out portions for lunches and dinners since we are on different shifts. This prep is great!
Looks great!! I think I might add a samll cubed sweet potato to the mix for a little sweetness. Thanks for the recipe!!
Do you think white balsamic vinegar would work? I appear to be out of regular.
This recipe is fantastic! Be sure to use a high quality aged basamic if you can. If makes a real difference.
I changed out some of the veggies as I didn’t have the ones on hand that this recipe lists. I used Yukon Gold potatoes in place of squash. I used sweet onion in stead of red onion. I used sweet yellow bell peppers and sugar snap peas, carrots, crimini mushrooms, broccoli and asparagus.
I roasted them in my convection oven which cut the roasting time down to 18 minutes for tender firm veggies. They were amazing! This will be my go to recipe. I totally loved it as did my husband!
This looks delicious i would like to make this does it have to be balsamic vinegar would a little apple cider vinger make a difference? I’m looking forward to this today I can’t just taste it
My oven isn’t big enough for this and my entree. Can I cook this first and keep it warm for @1/2 hour? Will it still taste OK?
I followed recipe, other than adding a little bit of pepper flakes. And next time, I’ll cut the recipe in half. Way too much, for two people. Definitely leftovers! And definitely, delicious! !
These were so easy and delicious! My veggies were tender-crisp (and perfect) after 12 minutes. I omitted the butternut squash, but will try adding it next time.