This Easy Roasted Vegetables recipe is perfect for holidays and weeknight dinners alike! Eating your veggies is easy and appealing when they’re roasted with olive oil, lemon, thyme, and walnuts.
Fuss Free Roasted Vegetables
Simple, simple, simple. This medley of winter veggies is full of tender, crispy, roasted-veggie flavor with a minimum of effort and No. Fuss. The dressing ingredients add all the flair you need with just a handful of basic ingredients! Sound perfect? I think so, too!
Why I Love this Recipe
I often roast vegetables with minced garlic, but in this recipe, you’ll notice that the garlic is left (almost) whole! Roasting the garlic heads this way allows each garlic clove to cook down and become softly caramelized.
Along with the garlic, a colorful blend of healthy veggies shines in a simple dressing of oil, lemon, and thyme. Mmm.
- Olive Oil: For dressing the veggies.
- Salt and Pepper
- Lemon Zest: I use a zester to make fresh zest from 1 lemon.
- Thyme: You’ll need 3 sprigs of fresh thyme.
- Brussels Sprouts: Trim 1 pound of fresh brussel sprouts, and cut in half.
- Garlic Heads: Yep, heads, not just cloves! Take two whole heads of Garlic, skin on, and slice through them horizontally. This should remove the tips of all the Garlic cloves, allowing you to roast all of the cloves easily at once.
- Butternut Squash: Peel and cube 1 pound of butternut squash.
- Potatoes: Peel and quarter 3 medium potatoes.
- Onion: You can use any kind of onion. I like to use small red onions, cut in half.
- Sweet Potatoes: You’ll need a pound of sweet potatoes, peeled and cubed.
- Lemon: This is where I use the other lemon half! Thinly slice it into rounds.
- Walnuts: You’ll need half a cup of walnut pieces.
- Garnishes: Chopped fresh parsley, chives, and 2 tbsp lemon juice.
How to Make Roasted Vegetables
- Prep the Oven, Dressing, and Sheet Pan. Preheat the oven to 450F. Line a roasting pan with foil or parchment. In a small bowl, combine the olive oil, salt, pepper, and lemon zest.
- Dress the Veggies. Place the brussel sprouts, butternut, potatoes, red onion, garlic, walnuts, and sweet potatoes in a large bowl and pour the oil mixture over. Toss to coat.
- Bake. Spread the vegetables in a single layer on the baking sheet, and top with thyme sprigs and lemon slices. Bake for 35 to 40 minutes, gently stirring halfway through cooking time.
- Garnish the Dish. Once the vegetables are golden and tender, remove from the oven and toss in the lemon juice. Garnish with fresh chopped parsley and chives.
Tips for Success
- Try Different Veggies: Feel free to substitute other vegetables in this dish! Just be sure to adjust cooking times as needed. For instance, you might want to add broccoli or mushrooms later in the cooking time, since they don’t need to roast as long as root veggies do.
- Alternate Herbs: Don’t care for thyme? No problem! Rosemary sprigs, dried basil, and rubbed sage are all great substitutes that taste great with lemon!
- Broil for Crispier Veggies: Want crispier browned edges? Try turning the oven to broil for the last few minutes of cooking! But watch carefully, because just a minute or two of roiling can be enough to burn the vegetables.
What Goes with Roasted Vegetables?
- Chicken: I love serving Roasted veggies with an easy entree like Apple Cider Glazed Chicken Thighs or a Whole Roasted Chicken. Talk about delicious! 😋
- Pork: How about some Pesto Stuffed Pork Chops or Garlic Baked Pork Chops?
- Salad: A fresh green garden salad works well here, but you can also make this easy Cucumber Salad with Sour Cream Dressing for a different spin!
How to Store and Reheat Leftovers
- To refrigerate: Cover leftovers tightly in an airtight container and store in the refrigerator for up to four days.
- To reheat: Place leftovers in a single layer on a baking sheet, and bake at 400F until heated through.
EASY ROASTED VEGETABLES
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Zest of 1 lemon
- 3 sprigs thyme
- 1 pound brussel sprouts, trimmed and halved
- 2 garlic heads, halved
- 1 pound butternut squash, peeled and cubed
- 3 medium potatoes, peeled and quartered
- 4 baby red onions, halved
- 1 pound sweet potato, peeled and cubed
- 1/2 lemon, thinly sliced
- 1/2 cup walnuts
- Chopped fresh parsley and chives and 2 tablespoons lemon juice, for garnish
- Preheat oven to 450°F.
- In a small bowl, combine the olive oil, salt, pepper, and lemon zest.
- Place the brussels sprouts, butternut squash, potatoes, red onion, garlic, walnuts, and sweet potatoes in a large bowl and pour over the oil mixture.
- Combine until well coated.
- Spread the vegetables over a foil-lined baking sheet and top with thyme sprigs and lemon slices.
- Bake for 35 to 40 minutes, gently stirring halfway through cooking time.
- Once vegetables are golden and tender, remove from oven and toss in lemon juice.
- Garnish with fresh chopped parsley and chives before serving.