Herb-Roasted Veggies
Recipes that can be used as a guide and then adjusted based on what you have in the fridge or what’s in season are my favorite kind of recipes. They prioritize having the freshest ingredients and putting them to use in the best way — roasting with herbs and delicious seasonings. Another love of mine is food that excitingly showcases vegetables. All too often, vegetables are an afterthought — a sad, soggy, under-seasoned side dish. Not here! This recipe for herb-roasted vegetables intentionally sets you up to have your delicious vegetables shine, with just enough technique and ingredients to bring them to their highest potential, without covering them up or overdoing it.
What other vegetables can I use in this recipe? This recipe is formulated to use a combination of delicata squash, baby yellow potatoes, and zucchini to create a delicious vegetable medley. I chose this combination for a few reasons. The squash develops a delicious, creamy texture, the zucchini is a wonderful blank canvas for the spices and herbs this recipe calls for, and the potatoes are just straight up delicious. However, you can certainly use many different vegetables within this same recipe format (cooking time, spices, etc.) and have a delicious result! Some of my favorite substitutions are:
Broccoli. There’s nothing better than roasted broccoli, especially when the florets develop a little bit of char from the roast.
Cauliflower. While similar to broccoli in structure and texture, cauliflower is actually on the opposite end of the spectrum for why I like it as a substitute in this recipe. Cauliflower is a delicious blank canvas in terms of flavor, and it pairs wonderfully with the herbs and spices in this recipe, setting the stage for them to showcase their delicious flavor.
Carrots. This is a wonderful option to consider roasting because of the wonderful sweet flavor the carrots develop. Carrots are also a great substitute for the delicata squash in particular if you don’t have it or would prefer carrots instead, because they have a similar creamy texture when roasted.
Brussels Sprouts. These little vegetables are a classic for roasting, and for good reason! They’re incredibly delicious and bring a nice crunchy texture if you decide to swap them in for this recipe.
Onions or Shallots. This is a more unique option for a substitute, but I think it’s a great option because onions develop a delicious jammy texture when you roast them in the oven. They will also impart a subtle but outstanding flavor onto the other vegetables.
It’s safe to say that almost any veggie will shine when roasting it according to this recipe’s instructions! Feel free to play around and discover what your favorite vegetable medley becomes.
How to tell when the vegetables are done roasting? You’ll know the vegetables are finished roasting when they’re tender and lightly browned around the edges. Be sure to check them periodically when they’re roasting to ensure the veggies don’t overcook and become too soft. Different vegetables often cook at different rates, so use these visual cues to ensure you have the perfect roast.
Can I use any other seasonings in this herb-roasted vegetables recipe? Absolutely, vegetables are delicious when paired with many different spices, and this recipe is a great opportunity to use exciting options in your spice cabinet. This recipe calls for a mixture of thyme, paprika, and garlic powder, but a few of my favorite substitutions are:
Rosemary. This herb has a similar flavor to Thyme, giving you a very savory, fall-inspired dish. Rosemary has a tendency to be overpowering, so use it sparingly when making this substitution.
Chili Powder. Every chili powder is different based on the blends of peppers and ratios within the seasoning, but that’s the beauty of adding this spice to the herb-roasted vegetables dish. Adding a hint of chili powder will create a depth of flavor with smoky notes, pairing perfectly with the potatoes, squash, and zucchini.
Oregano. This is one of my favorite herbs to use, particularly in its dry form. Oregano is mild in flavor, but packs an herbaceous note that is reminiscent of Mediteranean cuisine. This herb in particular pairs well with zucchini, so it’s a great option if you’re interested in boosting the herbaceous notes in this dish.
Onion Powder. This dried spice is a beautiful addition to the medley of flavors in this herb-roasted vegetables dish! Onion powder is sweet and aromatic, combining beautifully with the garlic flavor and herbaceousness of the seasonings in this recipe. One thing to be careful of when using onion powder is that it is not actually onion salt instead. I often see people making this mistake and accidentally over-seasoning the dish. If all you have is onion salt, no worries! Simply reduce the amount of extra salt you use to season the dish.
Can I use fresh garlic in this dish instead of garlic powder? This is one of the rare occasions where I will highly recommend not using fresh garlic. The reason is that fresh garlic is very delicate and sensitive to high-heat cooking. If you use fresh garlic in this dish, because we’re roasting the vegetables for so long and at such a high temperature, the garlic will most definitely burn, giving you an unpleasant, bitter flavor to the dish. Garlic powder, on the other hand, is resilient and can stand up to the heat. It also creates a delicious aromatic flavor when tossed with the olive oil and roasted, giving you all the wonderful garlic notes you’re looking for in this dish.
What to serve with herb-roasted vegetables? The world is your oyster when picking an accompaniment to this herb-roasted veggie dish! While it is substantial enough to be the star of the show, I typically like to pair this with a perfectly cooked protein to add some substance to the meal and let the vegetables shine. A few of my most-recommended dishes to serve alongside these herb-roasted veggies are:
Couscous Salad With Dill & Feta. Pair these two fantastic dishes together to create the perfect light and bright vegetarian feast.
Braised Chicken With Tomatoes and Feta. When pairing this veggie dish alongside this braised chicken, you’re sure to have a delicious and nutritious meal everyone will love.
Spicy Lamb Meatballs. These flavorful meatballs are the perfect pairing with the herbaceous seasoning in this roasted vegetable dish.
Mediterranean Grilled Chicken. I love pairing a roasted vegetable side dish with a grilled meat. In this case, not only does it add a nice fresh component to accompany the savory grilled chicken, but it also makes it a complete and satisfying meal.
Roasted Chicken. This is probably the most classic and traditional pairing for this herb-roasted veggies recipe, and for great reason. The moist, perfectly roasted chicken complements the vegetables in every way!
How to make herb-roasted veggies:
Herb-Roasted Veggies
This herbaceous, roasted vegetable side dish is the perfect accompaniment to any meal, delivering on both freshness and bold flavor.
Ingredients
- 1 Zucchini
- 1 Delicata Squash
- 1.5 lb Baby Yellow Potatoes
- 1/4 cup olive oil
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt and pepper to taste
- Juice from ½ a lemon, about 2 tablespoons
- Fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees.
- Chop all of the vegetables, aiming for them to be relatively equal in size, into about 1-inch pieces.
- In a small bowl, mix all of the seasonings together (thyme, paprika, garlic powder, salt, and pepper). Stir until you have a cohesive spice mix.
- Spread the vegetables out on a sheet pan, drizzle them with the olive oil, and sprinkle them with the seasoning mixture. Toss the vegetables until they are evenly coated in olive oil and seasoning.
- Roast for about 30 minutes, or until the vegetables are tender and browned.
- Remove the vegetables from the oven. Finish them with a squeeze of fresh lemon juice and chopped parsley.
- Serve right away while the vegetables are hot and enjoy!
Notes
Tips:
- If you have flaky salt, this is a great time to use it! Sprinkle the veggies with a touch of the flaky salt when they come out of the oven for an extra special addition of flavor and texture.
- Don’t crowd your sheet pan, or the veggies will never brown correctly. If needed, separate the vegetables into two sheet pans so they have room to roast evenly without overlapping.
