Simple Herb-Roasted Vegetables
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. I have made it for my family holiday dinners for several years because my family loves it! I love how vegetables take on a different flavor when roasted in the oven versus other cooking methods.
This simple herb-roasted vegetable recipe includes four incredible foods: butternut squash, Brussels sprouts, carrots, and parsnips. These vegetables are excellent because they are tasty and have outstanding nutritional content! 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 them. 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
- 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 by roasting them in the oven with the yummy herbs in Italian seasoning.
- Carrots: Besides Brussels sprouts, carrots are super delicious when roasted in the oven because the heat brings out the flavors.
- Parsnips: These delicious white vegetables look almost like carrots but have a distinct flavor.
- Olive oil: Tossing the vegetables in olive oil helps cook them evenly, prevents them from drying out, and adds a 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 time and money!
How to Make Herb-Roasted Vegetables
Step 1: Preheat the oven to 400 degrees Fahrenheit and position the rack in the center. 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 Brussels 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.
Step 2: 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.
Step 3: Roast the vegetables until tender and golden, 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 a 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!
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.
Brussels Sprouts
Brussels sprouts, a cruciferous vegetable, are high in Vitamins C, K, Folate, beta-carotene, and lutein. One 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 and 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. The herbs and vegetables’ natural flavors impart a lot of flavor, so you will not miss the salt.
- Spread the vegetables onto two baking sheets. 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!
- Slow Cooker Lentil with Vegetable Soup
- Amazing Italian Sausage and Vegetable Soup
- Kale Apple Walnut Salad
- Simple Roasted White Asparagus with Chives
Simple Herb-Roasted Vegetables
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
- ⅓ cup olive oil
- 2½ 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, reduce or eliminate the salt. The herbs and vegetables’ natural flavors impart a lot of flavor, so you will not miss the salt.
- Spread the vegetables onto 2 baking sheets. 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.
Great recipe and delicious.
Thank you so much!