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overhead shot of roasted vegetables on a baking sheet
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5 from 6 votes

Easy Roasted Vegetables

A medley of brussels sprouts, yellow squash, carrots, and fingerling potatoes tossed in a balsamic vinaigrette and roasted to crispy perfection!
Prep Time10 mins
Cook Time40 mins
Course: Side Dish
Cuisine: American
Keyword: best roasted vegetables, easy side dish, thanksgiving sides
Servings: 6
Calories: 232kcal


  • 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, 11x17 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.
  • Serve.


Calories: 232kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 1077mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7549IU | Vitamin C: 100mg | Calcium: 102mg | Iron: 3mg