Mediterranean Roasted Vegetables (Easy Spring Side)

These Mediterranean roasted vegetables are the flexible side dish that works with everything. Sweet peppers, mushrooms, Brussels sprouts, and red onion roasted with Herbs de Provence and balsamic vinegar.

Roasting brings out the natural sweetness in vegetables. The Brussels sprouts get caramelized edges, the peppers char slightly, the mushrooms turn golden, and the red onion caramelizes into sweet strands. Toss everything with Herbs de Provence, garlic, and balsamic vinegar before roasting, and you’ve got a side dish that disappears fast.

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Why You’ll Love This

• Use What You Have – Flexible recipe for any sturdy vegetables
• Roasted Not Steamed – Caramelized edges and deep flavor
• Herbs de Provence – Classic French herb blend
• Perfect Side Dish – Goes with chicken, fish, steak, anything
• Meal Prep Friendly – Reheats beautifully
• Vegan & Gluten-Free – Works for everyone

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To make these Mediterranean Roasted Vegetables, you’ll need:

• Large Rimmed Baking Sheet – Or two if needed
• Herbs de Provence – French herb blend (or Italian seasoning)
• Mini Sweet Peppers – Colorful and sweet
• Portobello Mushrooms – Meaty texture

Greta

Mediterranean Roasted Vegetables

Roasted peppers, mushrooms, Brussels sprouts, and onion with Herbs de Provence and balsamic vinegar. Perfect spring side dish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 lb. mini sweet peppers seeded and halved
• 1 lb. Portobello mushroom caps sliced
• 1 large red onion sliced
• 1 lb. Brussels sprouts trimmed and halved
• 2 t. garlic powder
• 2 t. Herbs de Provence or Italian seasoning
• 2 T. extra virgin olive oil
• 2 T. balsamic vinegar
• Sea salt and black pepper to taste

Method

 

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or Silpat.
2. Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl.
3. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar. Toss to combine. Season generously with salt and pepper.
4. Arrange vegetables on prepared baking sheet in a single layer. Don’t overcrowd! Use two sheets if necessary.
5. Roast 40-45 minutes, stirring halfway through, until vegetables are tender and caramelized.
6. Serve immediately.

Tips & Variations

Supper & Sage Tip: Don’t overcrowd the pan! Vegetables need space to roast properly. Crowded vegetables steam instead of caramelize. Use two pans if you need to – those crispy, browned edges are what make roasted vegetables amazing!

For best results:

• Single layer only (no stacking!)
• High heat (425°F) for caramelization
• Stir halfway through for even browning
• Don’t skip the balsamic (adds sweetness)

Vegetable swaps:

• Add carrots, parsnips, or fennel
• Include eggplant or zucchini
• Use regular bell peppers instead of mini
• Swap cauliflower for Brussels sprouts
• Add cherry tomatoes in last 15 minutes

Herb options:

• Herbs de Provence = lavender, rosemary, thyme, oregano blend
• Italian seasoning works great too
• Fresh herbs: add them after roasting

Frequently Asked Questions

Q: Can I prep these ahead?
A: Yes! Chop vegetables and toss with seasonings. Refrigerate up to 1 day, then roast.

Q: My vegetables are soggy. What happened?
A: Pan was overcrowded or oven wasn’t hot enough. Single layer at 425°F!

Q: What pairs with these vegetables?
A: Everything! Chicken, fish, steak, pork, or serve over grains.

Q: Can I use frozen vegetables?
A: Fresh works best. Frozen releases too much water and won’t caramelize well.

More Mediterranean Favorites

• Greek Lemon Potatoes — Golden, crispy-edged potatoes roasted in olive oil, lemon, and oregano. The classic Mediterranean side that belongs on every table.
• Lemony Grilled Greek Chicken Skewers — Juicy, herby chicken skewers with bright lemon flavor, it’s the perfect protein to serve alongside roasted vegetables.
• Whipped Feta Dip with Black Olives and Cherry Tomatoes (pictured) — Creamy, tangy, and packed with Mediterranean flavor. The appetizer that disappears before dinner even starts.
• Green Bean Salad with Tomatoes & Feta — Crisp green beans, juicy tomatoes, and salty feta in a simple vinaigrette. Fresh, fast, and completely spring appropriate.

Fifteen minutes of prep, let the oven do the work, and you’ve got vegetables that even vegetable skeptics will eat. These Mediterranean roasted vegetables are the side dish that makes healthy eating taste good.