Simple Herb-Roasted Vegetables, I have made this recipe numerous times because it is so delicious. These vegetables make a great side dish for holiday dinners such as Christmas or Thanksgiving. And I have made it for my family holiday dinners for several years because my family loves it! And I love how vegetables take on a different flavor when roasted in the oven versus other cooking methods.

Simple Herb-Roasted Vegetables on a plate
Simple Herb-Roasted Vegetables

There are four incredible foods in this Simple Herb-Roasted Vegetable recipe: butternut squash, Brussels sprouts, carrots, and parsnips. These vegetables are excellent because they are tasty, and the nutrition content in these foods is outstanding! Check out the nutrition stats on these vegetables below!

As a child, I remember disliking Brussels sprouts. But, when I made this recipe for the first time, I fell in love with Brussels sprouts. The outer layer gets slightly crispy, while the inside is tender. The butternut squash, carrots, and parsnips become caramelized, creating a crisp, slightly sweet, delectable taste. If you are looking for a delicious side dish for the fall and winter months, I highly recommend it!

Inspiration for this recipe came from Giada De Laurentiis’ recipe for Herb-Roasted Root Vegetables. Swapping the sweet potatoes and potatoes for butternut squash and using Italian seasoning instead of the separate herbs makes this recipe just as delicious and saves you some time by not needing to measure out as many herbs.

Ingredients in Herb-Roasted Vegetables

parnips, butternut squash, brussels sprouts, carrots, olive oil, and herbs on a counter top to make Simple Herb-Roasted Vegetables
  • Butternut squash – Roasting butternut squash adds a delicious, slightly sweet taste to this savory dish.
  • Brussels Sprouts – My FAVORITE way to cook brussels sprouts is roasting them in the oven with the yummy herbs in Italian seasoning.
  • Carrots – In addition to brussels sprouts, carrots are also super delicious when roasted in the oven because it brings out the flavors.
  • Parsnips – These delicious white vegetables look almost like carrots but have a distinct flavor of their own.
  • Olive oil – Tossing the vegetables in olive oil helps to cook the vegetables evenly, prevents them from drying out, and adds loads of delicious taste.
  • Italian seasoning – The herbs and seasonings in Italian seasoning vary based on the brand, but it typically consists of a combination of basil, oregano, rosemary, thyme, marjoram, garlic powder, sage or coriander. Using Italian seasoning instead of the individual herbs saves on time and money!

How to Make Herb-Roasted Vegetables 

First, preheat the oven to 400 degrees Fahrenheit and position the rack in the center of the oven. While the oven is preheating, peel and chop carrots and parsnips, cutting crosswise into 1 ½ inch thick slices. Then cut the ends off the Brussels sprouts and cut them in half if they are large. You can leave the smaller Brussel sprouts whole. Then cut and peel the small butternut squash, then scoop out the seeds. Cut into 1 ½ inch thick cubes. Add all the vegetables to a large bowl.

Chopped parsnips, brussels sprouts, carrots in a blue bowl to make Simple Herb-Roasted Vegetables

Next, take all the vegetables in a large bowl and add olive oil, Italian seasoning, salt, and pepper. Toss the vegetables to coat evenly. After you toss the oil and herbs, arrange them evenly on a large baking sheet covered with parchment paper which helps keep the vegetables from sticking. You may need to use two baking sheets to allow the vegetables to have some room to cook instead of crowding the vegetables on one baking sheet, which will enable them to crisp up instead of being soggy. I used one large and one medium baking sheet.

Lastly, roast the vegetables until they are tender and golden for about 35-40 minutes. Be sure to stir them a few times while they are cooking to help them cook evenly. The vegetables should have some crispy brown texture which creates that delicious, caramelized taste. Once they are ready, you can season them with additional salt and pepper, as needed. Finally, transfer the vegetables to a serving dish and enjoy!

Simple Herb-Roasted Vegetables on a plate

Nutritional Benefits from Herb-Roasted Vegetables

Butternut Squash

Butternut squash is delicious and loaded with nutrients! One cup of cooked butternut squash has 82 calories and 7 grams of fiber! It also has 457% of the Reference Daily Intake (RDI) for vitamin A and 52% for vitamin C. Vitamin A helps with cell growth, eye and bone health, and immune function. Vitamin C is also an immune booster, promotes collagen synthesis, and heals skin and tissues after injury or surgery.

Brussel Sprouts

Brussels sprouts, a cruciferous vegetable, are high in Vitamin C, K, Folate, beta-carotene, and lutein. And 1 cup of cooked Brussels sprouts only has 56 calories and 11 grams of carbohydrates, making Brussels sprouts and butternut squash high in fiber and low in carbohydrates. For more high fiber, low carb foods, check out this post on 27 of the Best High Fiber Low Carb Foods!

Carrots

Carrots are also high in beta-carotene, which is converted to vitamin A and is an excellent source of vitamin C, vitamin B6, and potassium. In addition, carrots are good for your eye health, protecting them from the sun and lowering your risk of cataracts.

Parsnips

Parsnips are closely related to carrots and are an excellent source of vitamin C, K, and folate. And 1 cup of parsnips has 100 calories and 6.5 grams of fiber. These super nutrients can improve your digestion, immune system and promote weight loss.


Tips for Making Herb-Roasted Vegetables

  • If you are watching your sodium intake, be sure to reduce or eliminate the salt. There are a lot of flavors from the herbs and the natural flavor of the vegetables, so you will not miss the salt.
  • Spread out the vegetables onto 2 baking sheets. Doing this will help the vegetables cook to a crispier texture instead of being soggy.
  • This dish can be made up to 4 hours in advance. Just rewarm in the oven before serving.

Be sure to take pictures of your Herb-Roasted Vegetables masterpiece and tag @noshnourishwander on Instagram if you make this recipe! Also, pin this recipe to your Pinterest board! Also, be sure to leave a rating and comments about the recipe! Thank you!

More Cozy and Delicious Recipe Ideas!

 


herb roasted vegetables on a plate.

Simple Herb-Roasted Vegetables

Veronica Thompson
Simple Herb-Roasted Vegetables make a great side dish for holiday dinners such as Christmas or Thanksgiving.
5 from 1 vote
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Servings 8
Calories 181 kcal

Equipment

  • 2 Baking sheets

Ingredients
  

  • 3 medium carrots peeled and cut crosswise into 1½-inch thick slices
  • 3 medium parsnips peeled and cut crosswise into 1½-inch thick slices
  • 8 ounces Brussels sprouts
  • 1 small butternut squash peeled, seeds removed, cut into 1½-inch cubes
  • cup olive oil
  • tablespoons dried Italian seasoning
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit and position the rack in the center of the oven. While the oven is preheating, peel and chop the carrots and parsnips, cutting crosswise into 1½ inch thick slices. Then cut the ends off of the Brussels sprouts and cut in half if they are large.
  • Then cut and peel the small butternut squash, then scoop out the seeds. Cut into 1½ inch thick cubes. Add all the vegetables to a large bowl.
  • Next, in a large bowl, take all the vegetables and add in the olive oil, Italian seasoning, salt, and pepper. Toss the vegetables to coat evenly. Arrange the vegetables evenly on 2 baking sheet covered with parchment paper.
  • Roast the vegetables until they are tender and golden for about 35 to 40 minutes. Stir the vegetables 2-3 times while they are cooking. The vegetables should have some crispy brown texture. Season them with additional salt and pepper, as needed and transfer to a serving dish. Enjoy!

Notes

Tips for Making Herb-Roasted Vegetables

  • If you are watching your sodium intake, be sure to reduce or eliminate the salt. There are a lot of flavors from the herbs and the natural flavor of the vegetables, so you will not miss the salt.
  • Spread out the vegetables onto 2 baking sheets. Doing this will help the vegetables cook to a crispier texture instead of being soggy.
  • This dish can be made up to 4 hours in advance. Just rewarm in the oven before serving.

Nutritional Information: 

per serving: 181 calories, 9.2 grams of fat, 17 grams of carbohydrates, 4.3 grams of fiber, 2.2 grams of protein
Keyword holiday, side dish, vegetarian

 

 

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Dietitian, food lover, and world traveler! Veronica has been a registered dietitian for over 20 years, specializing in clinical and community nutrition. She enjoys wellness, trying new foods, and exploring the globe to learn about different cultures.