These herb roasted vegetables combine small potatoes, carrots, parsnip, and red onion with garlic, thyme, and sage for a golden, crispy side dish that takes about 55 minutes. Everything roasts together on one baking sheet with only a handful of pantry ingredients.
The herbs perfume the oil as it heats, the garlic turns soft and sweet, and the edges of the vegetables caramelize in the oven. Serve the tray alongside roast chicken, steak, or a seasonal spread, or toss leftovers into a salad the next day.
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Why This Herb Roasted Vegetables Recipe Works
Roasting at 400 degrees F browns the outside of each piece while the inside turns tender, which brings out the natural sweetness in the carrots, parsnip, and onion.
Whole sprigs of thyme and sage release flavor slowly into the oil, so the herbs season the vegetables without burning.
Smashed garlic cloves soften and caramelize in the oil, and you can squeeze them out of their skins onto a bite of potato.
Ingredients for Herb Roasted Vegetables
- 14 oz small potatoes (about 10), skin on, halved if large
- 2 medium carrots, peeled and cut into bite sized pieces
- 1 large parsnip (about 8 oz), peeled and cut into bite sized pieces
- 1 large red onion (about 7 oz), cut into wedges
- 5 cloves garlic, smashed
- 5 sprigs fresh thyme
- 3 sprigs fresh sage
- 4 tbsp extra virgin olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, finely chopped, for garnish
Small potatoes: Baby or creamer potatoes hold their shape. Leave the skins on for extra texture and flavor.
Carrots and parsnip: Cut them to a similar size as the potatoes so everything cooks at the same speed.
Red onion: Cut wedges through the root so the layers hold together during roasting. The onion turns sweet and jammy.
Thyme and sage: Use fresh sprigs, which stay fragrant at high heat. Dried herbs burn more easily on the tray.
Garlic: Smash the cloves with the flat of a knife and leave the skins on to protect them from burning.
Olive oil: Four tablespoons coat the vegetables well and carry the herb flavor across the tray.
How to Make Herb Roasted Vegetables
1. Heat the oven. Preheat the oven to 400 degrees F.
2. Wash the vegetables. Wash all the vegetables well. Halve any potatoes that are larger than a bite.
3. Chop. Cut the carrots and parsnip into bite sized pieces and the onion into wedges. Smash the garlic cloves lightly.
4. Season. Combine the vegetables, garlic, thyme, sage, olive oil, salt, and pepper in a large bowl and toss until evenly coated.
5. Spread. Tip everything onto a large baking sheet and spread into a single layer without crowding.
6. Roast. Roast for 30 to 40 minutes, tossing halfway, until the vegetables are tender and golden brown.
7. Garnish. Sprinkle with parsley and serve hot from the pan.
How to Serve Herb Roasted Vegetables
Serve the tray warm as a side for roast meats, like Dijon glazed meatloaf or sheet pan sausage and potatoes. Pair them with air fryer asparagus for a green side, or add creamy garlic Parmesan orzo for a bigger plate. Leftovers are good tossed with greens or served over rice.
How to Store and Reheat Herb Roasted Vegetables
Cool the vegetables for no more than 2 hours, then refrigerate in an airtight container for 3 to 4 days. Reheat on a baking sheet at 400 degrees F for 10 minutes to restore crispness, or warm them in a skillet. They lose their texture when frozen, so keep them chilled instead.
Tips and Variations for Herb Roasted Vegetables
Use a big tray. Crowded vegetables steam instead of brown, so use two sheets if needed.
Cut evenly. Match the size of each piece so the potatoes and carrots finish together.
Pat dry. Dry washed vegetables before oiling so they roast rather than steam.
Flip halfway. Stir the tray at the halfway point for even browning.
Add vegetables. Swap in bell peppers or zucchini, adding them for the last 20 minutes since they cook faster.
Finish with acid. A squeeze of lemon or a splash of balsamic vinegar brightens the dish.
Use other herbs. Rosemary works in place of sage.
Check food safety. For general guidance on storing leftovers, see this Purdue Extension page.
Frequently Asked Questions About Herb Roasted Vegetables
How long do herb roasted vegetables take to cook?
They need 30 to 40 minutes at 400 degrees F. Start checking at 30 minutes, because the exact time depends on the size of your pieces.
Can I prepare herb roasted vegetables ahead of time?
You can chop the vegetables up to 1 day ahead and keep them in the refrigerator. Toss with oil and herbs just before roasting for the ideal browning.
What vegetables go well in herb roasted vegetables?
Sweet potatoes, beets, Brussels sprouts, and cauliflower all work with the same herbs. Cut dense vegetables smaller and add tender ones later.
Can I use dried herbs?
Yes. Use 1 teaspoon of dried thyme and 1/2 teaspoon of dried sage, but add them with the oil so they do not scorch.
Why are my vegetables soggy?
The pan is usually too crowded or the vegetables were wet. Spread them in a single layer and dry them well before oiling.
Herb Roasted Vegetables
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 14 oz small potatoes about 10, skin on, halved if large
- 2 medium carrots peeled and cut into bite sized pieces
- 1 large parsnip about 8 oz, peeled and cut into bite sized pieces
- 1 large red onion about 7 oz, cut into wedges
- 5 cloves garlic smashed
- 5 sprigs fresh thyme
- 3 sprigs fresh sage
- 4 tbsp extra virgin olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley finely chopped, for garnish
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F.
- Prep. Scrub the vegetables, halve large potatoes, and chop the carrots, parsnip, and onion.
- Toss. Mix the vegetables with the garlic, herbs, oil, salt, and pepper until glossy.
- Spread out. Pour onto a large baking sheet in one even layer.
- Roast. Cook 30 to 40 minutes, stirring once, until golden and tender.
- Serve. Top with chopped parsley and bring to the table hot.
