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Perfect Roasted Veggies

These really are the Perfect Roasted Veggies! A colorful blend of fresh veggies and purple grapes are tossed in oil and seasonings, roasted to crisp-tender perfection, then finished off with a drizzle of honey.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: vegetarian
Keyword: best veggies to roast, how to roast veggies in the oven, oven roasted veggies, roasted veggies recipe
Method: Roasting
Author: Lexi


  • 10-15 rainbow carrots
  • 3 cups Brussels sprouts sliced
  • 1 large red onion sliced
  • 1 acorn squash or squash of choice sliced
  • 2 cups purple seedless grapes
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves crushed
  • 2 sprigs thyme
  • 4 sprigs of sage
  • 1-2 teaspoons fine sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey


  • Preheat oven to 400°F.
  • In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes.
  • Add in oil, garlic, salt, and pepper. Toss to evenly combine.
  • Line a baking sheet and spread out veggies across it. Top with thyme and sage.
  • Roast for 45-50 minutes, tossing halfway through.
  • Once soft and tender, remove from the oven Remove any stems (from grapes and herbs).
  • If adding honey, add while veggies are warm and gently toss to coat.
  • Taste and add additional salt and pepper as desired and serve hot.


Calories: 295kcal | Carbohydrates: 45.3g | Protein: 5.4g | Fat: 13.2g | Saturated Fat: 2g | Sodium: 596mg | Fiber: 9.2g | Sugar: 18g