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+ servings
Oven-roasted vegetables on a platter.

Scrumptious Roasted Vegetables Recipe

Course Appetizer, Side Dish
Cuisine American
Keyword roasted carrots, roasted eggplant, roasted vegetables, roasted zucchini
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 171kcal
Author Victor


  • 1 small eggplant quartered and sliced into 1/2-inch pieces
  • 1 large carrot sliced into 1/2-inch pieces on the diagonal
  • 1 medium red onion cut into 1/2-inch strips
  • 1/2 red bell pepper cut into 1/2-inch strips
  • 1/2 green bell pepper cut into 1/2-inch strips
  • 1/2 yellow bell pepper cut into 1/2-inch strips
  • 1 large beet root peeled, quartered and sliced into 1/2-inch pieces
  • 1/2 butternut squash peeled, quartered and sliced into 1-inch pieces
  • 8 Brussels sprouts cut in half or whole
  • 1 zucchini sliced into 1/2-inch rounds

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp white balsamic vinegar not overly sweet; dark balsamic vinegar will work as well
  • 2 Tbsp red wine vinegar or sherry vinegar
  • 2 tsp Dijon mustard whole grain or regular
  • 2 tsp finely chopped fresh thyme
  • 2 Tbsp finely chopped fresh Italian basil or parsley, cilantro
  • 5 garlic cloves pressed
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt

To sprinkle on top:

  • 1/2 tsp freshly ground black pepper optional
  • 1/2 tsp kosher salt plus more to taste
  • more chopped herbs to taste


  • Preheat oven to 450F.
  • Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
  • Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
  • Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.
  • Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
  • Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.


If you've used this recipe in the past you may have noticed that I slightly modified my original recipe. The new version is the result of a series of micro-adjustments to make this recipe even better and easier to make. I slightly reduced the amount of vegetables to make them fit more comfortably on the 15"x21" baking sheet. I also reduced the amount of olive oil and increased the vinegar. This resulted in slightly less oily vegetables with a brighter taste. If you prefer the original recipe, double the olive oil and reduce sherry vinegar by half. I also doubled the amount of chopped basil but that should be a welcome change regardless.


Calories: 171kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 669mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9035IU | Vitamin C: 84.2mg | Calcium: 64mg | Iron: 1.5mg