These Easy Oven Roasted Vegetables recipe is so amazing and so good for you! I love how fast the balsamic vinaigrette sauce comes together, and how simple the sheet pan baking method is! You’ll adore the intense flavors of this super-simple weeknight side.
Crispy Oven Roasted Fall Vegetables
Who doesn’t love roasted veggies? While steaming with butter and salt is always a wonderful way to serve up produce, I have to admit that the more I work with roasted veggies, the more I prefer them. They’re just so darn easy to make.
This recipe uses a tangy balsamic vinaigrette that really shows off in the oven, producing a crispy, tangy, earthy roasted side dish that works well with just about any entree! The squash, brussels sprouts, carrots and potatoes really blend and merge well, here, but you can use any veggies you like – go for it!
- Olive Oil: You’ll need about ¼ cup of extra virgin olive oil, for making the sauce. Lighter oils will work, but won’t be as flavorful.
- Balsamic Vinegar: This is very pungent stuff, so you’ll only need about 3 tablespoons, to taste.
- Fresh Garlic: About 4 cloves garlic, minced, or you can put the garlic through a garlic press, if you have one.
- Spices: Dried oregano, rosemary, thyme, and basil. I like to use crushed dried rosemary in this recipe. The smaller crushed pieces work well and are easy to eat.
- Salt and Pepper
- Brussels Sprouts: Wash, peel, and halve the sprouts.
- Yellow Squash: You’ll need a pound of yellow squash, cut into 2-inch thick slices.
- Carrots: I like to use long, thin carrots, cut into 2-inch chunks. If your carrots are thick at one end, halve those pieces, so the carrots cook evenly.
- Fingerling Potatoes: Halve these lengthwise. You can also substitute baby red potatoes, halved (or quartered, if they’re a bit large) for even cooking.
How to Make Roasted Vegetables
Making roasted veggies really couldn’t be simpler! In fact, if you’d like to involve your kiddos more in the kitchen, this is a great recipe to start with. Kids can help measure out and mix the sauce, and older children can be taught to wash, peel, and even cut the vegetables (always practice good kitchen safety!).
- Mix the Vinaigrette Sauce. In a mixing bowl, combine the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper; whisk until incorporated and set aside.
Prep the Veggies: Prepare the veggies as needed, and spread them out on a large, 11×17 baking sheet in one single layer (you can also use two smaller baking sheets).
- Coat the Veggies in the Sauce. Pour the sauce over the vegetables and toss until thoroughly combined and evenly coated. Add more oil if needed.
Roast! Place the baking sheet(s) on a middle rack in the oven, and bake at 400˚F for 35 to 40 minutes, stirring the vegetables halfway through cooking. Remove from the oven and adjust the salt and pepper as needed.
Tips for the Best Roasted Fall Vegetables
- Not Crispy? Broil! Since ovens vary, you may find that your veggies don’t crisp up quite as much as you’d like during the allotted bake time. If that’s the case, don’t overcook your veggies trying to get them crispy—just switch the oven to broil. It should only take a minute or two for nice brown, crispy edges to show up!
- Use Parchment: Want an easy cleanup? Line your baking sheets with parchment before roasting! This will make caring for your pans a walk in the park!
- Cover as Needed: If your veggies aren’t quite tender, but are getting browned quickly, try covering them with a protective sheet of aluminum foil. They can roast covered this way until they’re nearly done, and you can remove the foil for the last five minutes or so of cook time so that they come out crispy anyway.
- Pasta Bake: Since roasted veggies (to me, at least) are firmly in the “comfort food” category, I like to serve them up with another perfect comfort food: baked pasta! My Creamy Baked Pasta with Zucchini and Mushrooms is a vegetarian classic that pairs really well with the roasty deliciousness of this dish!
- Sizzling Salmon: When the veggies are almost done cooking, you can throw together this easy Pan Seared Salmon with Dill Sauce to go with them! It’s a healthy, savory, and easy entree, for the win!
- Classic Chicken: A simple entree of Juicy Oven Baked Chicken Breasts goes so well with this hearty side, and you can actually double up both dishes and save some for weekday lunches!
How to Store and Reheat Leftovers
- To refrigerate: cover the leftover veggies tightly (I like to store them in airtight containers or food storage bags) and place in the refrigerator. These veggies will keep for up to 3 days in the refrigerator.
- To reheat: place the leftover veggies on a baking sheet and bake again at 400˚F until just heated through, about 5 to 10 minutes.
- It’s not recommended to freeze roasted vegetables, because the texture may degrade after thawing and reheating.
Easy Roasted Vegetables
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried basil
- Salt and freshly ground black pepper
- 1 pound brussel sprouts, halved
- 1 pound yellow squash, cut into 2-inch thick slices
- 4 carrots, cut into 1.5-inch chunks
- 4 cups fingerling potatoes, halved longwise
- Preheat oven to 400˚F.
- In a mixing bowl combine olive oil, balsamic vinegar, garlic, oregano, rosemary, thyme, basil, salt, and pepper; whisk until incorporated and set aside.
- Prepare the veggies and spread them out on a large, 11×17 baking sheet in one single layer. Or use 2 smaller baking sheets.
- Pour the prepared dressing over the vegetables and toss until thoroughly combined and evenly coated. Add more oil if needed.
- Place on middle rack in the oven and bake for 35 to 40 minutes, stirring the vegetables halfway through cooking.
- Remove from oven and taste for salt and pepper; adjust accordingly.