Herb Roasted Vegetables is a side dish recipe that is loaded with flavor & healthy ingredients. Pair with your favorite source of protein for a nourishing meal!

Herb Roasted Vegetables with carrots, mushrooms, baby potatoes, broccoli florets, yellow onion, garlic powder, paprika, and Herbes de Provence in a bowl with a spoon in it, on a white marble counter.

Roasted to perfection & coated with dried herbs, this vegetable side dish is a yummy combination of healthy goodness.

Not only is this Herb Roasted Vegetables recipe incredibly delicious, but it’s completely customizable, perfect for meal prep, & can easily be customized based on what’s in season or what you have on hand.

Without further ado, get ready to enjoy your new go-to side dish.

Why You’ll Love This Roasted Vegetable Side Dish Recipe

Loaded with Nutrition: A flavorful creation that’s made with chopped vegetables & simple seasonings.
Quick & Easy: It’s a healthy side dish recipe that comes together in about 30 minutes & cleanup is a breeze.
Great for Meal Prep: This Herb Roasted Vegetables stores well in the fridge, making it the perfect healthy side dish recipe to meal prep to enjoy throughout the week.

Herb Roasted Vegetables Side Dish with carrots, mushrooms, baby potatoes, broccoli florets, yellow onion, garlic powder, paprika, and Herbes de Provence on a sheet pan.

Ingredients

Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to the sheet pan.
Organic Carrots: Sliced up to amp up the beta carotene & vibrancy.
Organic Mushrooms: To add some heartiness.
Organic Broccoli Florets: Fresh or frozen & feel free to swap with organic cauliflower florets.
Organic Yellow Onion: Any color will do.
Organic Seasonings: Organic herbes de Provence, paprika, garlic powder, sea salt & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high heat temperatures.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Serve. Enjoy it with your favorite source of protein!

Herb Roasted Vegetables Sheet Pan with carrots, mushrooms, baby potatoes, broccoli florets, yellow onion, garlic powder, paprika, and Herbes de Provence in a bowl with a spoon in it, on a white marble counter.

Tips for Making this Side Dish Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan to result in crispy chickpeas. YUM!

Storing & Reheating

This Herb Roasted Vegetables recipe is the perfect side dish for healthy leftovers & meal prep!

Storing. Transfer ingredients to an airtight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.

Herb Roasted Vegetables Recipe with carrots, mushrooms, baby potatoes, broccoli florets, yellow onion, garlic powder, paprika, and Herbes de Provence in a bowl with a spoon in it, on a white marble counter.

More Healthy Roasted Vegetable Recipes You’ll Love

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If you make this healthy side dish recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Herb Roasted Vegetables

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 – 6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Herb Roasted Vegetables is a side dish recipe that is loaded with flavor & healthy ingredients. Pair with your favorite source of protein for a nourishing meal!

Ingredients

Scale

Always opt for organic ingredients.

2 cups baby potatoes, quartered
2 large carrots, sliced diagonally
1 cup baby bella mushrooms, halved
2 cups broccoli florets, fresh or frozen
1 yellow onion, quartered
2 tsp avocado oil
1 tbsp herbes de Provence
1 tsp paprika
1 tsp garlic powder
Sea salt & black pepper, to taste

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped vegetables. Toss with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Serve. Enjoy it with your favorite source of protein!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer ingredients to an airtight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.