Name: Herb Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 teaspoon dried dill; 1/2 teaspoon dried parsley; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 pound carrots (cut into 1/2-inch thick sticks); 1/4 pound cauliflower florets (cut into bite-size pieces); 1/4 pound broccoli florets (cut into bite-size pieces); 1/4 pound green beans (trimmed and snapped in half); 2 tablespoons olive oil; 1 tablespoon parsley (chopped for garnish)

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Herb Roasted Vegetables are a simple and flavorful side dish made with carrots, cauliflower, broccoli, and green beans. Serve with a hearty plant-based roast and Garlic Mashed Potatoes.

A white plate filled with roasted vegetables, including carrots, green beans, broccoli, and cauliflower, garnished with fresh herbs.

Table of Contents

Oven-Roasted Vegetables Recipe

This versatile side dish pairs well with almost anything and adds a colorful, healthy option to a holiday spread. It’s easy to adjust for a larger group by doubling or tripling the ingredients. The key is to keep the vegetables spread out in an even layer so they roast properly. If needed, use two sheet pans or work in batches to prevent crowding.

Making Herb Roasted Vegetables is quick and easy. Carrots, cauliflower, broccoli, and green beans are tossed with olive oil and a blend of dried herbs and seasonings, then roasted at high heat to bring out their natural sweetness and deepen the flavors. A sprinkle of fresh parsley at the end adds a bright finish.

A white platter filled with roasted vegetables including carrot sticks, green beans, broccoli, and cauliflower, garnished with chopped herbs.

Ingredients for Herb Roasted Vegetables

You will need the following:

Carrots: Cut into sticks about ½ inch thick so they roast evenly with the other vegetables.
Cauliflower: Florets, cut into bite-size pieces.
Broccoli: Florets, also cut into small, even pieces to cook at the same rate.
Green Beans: Trimmed and snapped in half for easy eating.
Olive Oil: Coats the vegetables so the herbs stick and helps them brown in the oven.
Dried Herbs & Spices: A mix of dill, parsley, garlic powder, onion powder, kosher salt, and black pepper.
Fresh Parsley: Chopped and sprinkled over the top just before serving for a pop of color and freshness.

A baking sheet lined with foil holds an assortment of raw vegetables, including broccoli florets, cauliflower, carrot sticks, and green beans, all seasoned and ready to be roasted.

How to Make Herb Roasted Vegetables

STEP ONE: Prep. Preheat the oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup.

STEP TWO: Mix the Seasoning. In a small bowl, whisk together the dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper.

STEP THREE: Toss the Vegetables. Place the carrots, cauliflower, broccoli, and green beans in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with the seasoning mixture and toss again.

STEP FOUR: Roast. Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes, until tender and lightly browned at the edges.

STEP FIVE: Garnish and Serve. Transfer to a serving dish and sprinkle with fresh parsley. Serve warm.

Make It Vegan 🌱

These roasted vegetables are naturally vegan as written — no substitutions needed.

A close-up of roasted vegetables, including carrots, broccoli, cauliflower, and green beans, seasoned with herbs and served on a white plate.

Storage

Let the veggies cool to room temperature and store any leftovers in an airtight container in the refrigerator. Reheat in a hot oven or skillet to bring back some of the crisp edges before serving.

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A platter of roasted vegetables including carrots, green beans, broccoli, and cauliflower, topped with herbs. Overlaid text in the center reads “HERB ROASTED VEGETABLES.”.

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Herb Roasted Vegetables

A colorful mix of carrots, cauliflower, broccoli, and green beans tossed with olive oil, dill, parsley, garlic, and onion, then roasted until tender and lightly browned. A simple, flavorful side dish that works with just about any meal.

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Course: Side Dish

Cuisine: American

Keyword: broccoli, carrots, cauliflower, Christmas, Easter, green beans, Mother’s Day, roasted vegetables, side dish, Thanksgiving, vegan, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 113kcal

Author: Holly Gray

Ingredients

1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 pound carrots cut into 1/2-inch thick sticks
1/4 pound cauliflower florets cut into bite-size pieces
1/4 pound broccoli florets cut into bite-size pieces
1/4 pound green beans trimmed and snapped in half
2 tablespoons olive oil
1 tablespoon parsley chopped for garnish

Instructions

Preheat the oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup.
In a small bowl, whisk together the dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper.
Place the carrots, cauliflower, broccoli, and green beans in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with the seasoning mixture and toss again.
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes, until tender and lightly browned at the edges.
Transfer to a serving dish and sprinkle with fresh parsley. Serve warm.

Nutrition

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