There is something magical about the smell of rosemary on a crisp autumn evening. It makes the whole house feel so cozy and inviting instantly. This herb roasted vegetable medley is my favorite way to feed my family something fresh. It is simple, colorful, and perfectly golden every single time.
You will love how this dish brings out the natural sweetness of the carrots. It turns humble potatoes into tender, savory treats your kids will actually eat. This recipe delivers tender centers and crispy edges that everyone craves. It is the ultimate feel-good side dish for any night of the week.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights when time is short. You just chop, toss, and let the oven do the hard work. It is a great way to use up whatever produce you have. Plus, it is naturally vegan and gluten-free for stress-free serving to guests. Your kitchen will smell like a gourmet restaurant while it roasts.
I love that this recipe is incredibly budget-friendly for any family. Carrots, potatoes, and onions are staples that fill you up without costing much. It is a nutritious powerhouse that feels like pure comfort food. You can easily double the batch if you are hosting a larger group.
Simple Cooking Steps
Making these vegetables is as easy as it gets for any beginner. You simply toss everything in a big bowl with oil and herbs. Then, spread them out on a single sheet pan for roasting. There is hardly any cleanup involved when you use parchment paper. Even if you have never roasted veggies before, you can do this.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry right now.
- 2 large carrots, peeled and cut into 1-inch rounds
- 1 lb red potatoes, scrubbed and quartered
- 1 medium red onion, cut into 1-inch wedges
- 1 large red bell pepper, seeded and chopped into 1-inch pieces
- 1 cup broccoli florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Line a large heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the carrots, potatoes, onion, bell pepper, and broccoli into a large mixing bowl.
- Drizzle the extra virgin olive oil over the vegetables and toss to coat thoroughly.
- Sprinkle the thyme, rosemary, garlic powder, salt, and black pepper over the oiled vegetables.
- Toss again to ensure even distribution of seasoning.
- Spread the vegetables in a single, even layer across the prepared baking sheet.
- Ensure they are not overcrowded to prevent steaming.
- Roast in the oven for 35 minutes, turning with a spatula at the 15-minute mark.
- Continue roasting until the vegetables are fork-tender and the edges are well-browned.
- Remove from the oven and serve immediately while hot.
Best Ways to Enjoy It
Serve these veggies warm alongside a roast chicken or grilled steak. They also make a fantastic base for a healthy grain bowl. I love to drizzle a little balsamic glaze over them before serving. Set the table, light a candle, and enjoy a quiet family meal. It is the perfect way to slow down after a long day.
Storage & Reheating
You can keep leftovers in an airtight container for up to four days. They stay fresh and flavorful in the fridge for easy weekday lunches. To reheat, pop them back in a 350°F oven for ten minutes. This helps them regain that signature roasted crunch you love. Avoid the microwave if you want to keep them from getting soggy.
Tips for Best Results
- Don’t skip the parchment paper for the easiest cleanup ever.
- Cut your potatoes into even sizes so they cook at the same rate.
- Avoid overcrowding the pan so the vegetables roast instead of steam.
- Turn the vegetables halfway through for even golden browning on all sides.
- For Thanksgiving, double the batch to feed your whole hungry crowd.
- Add a squeeze of fresh lemon juice just before serving to brighten flavors.
- Use a heavy-duty baking sheet to prevent warping in the hot oven.
Ways to Switch It Up
- In summer, swap the potatoes for fresh zucchini and summer squash.
- Use maple syrup instead of garlic powder for a sweeter harvest flavor.
- Swap the red onion for shallots for a milder, more delicate taste.
- Add a sprinkle of parmesan cheese during the last five minutes of roasting.
Common Questions
Can I use frozen vegetables for this?
Fresh vegetables work best for achieving that perfect roasted texture. Frozen veggies often release too much moisture and can become quite soft. If you must use frozen, do not thaw them before roasting.
How do I know when they are done?
The vegetables should be easily pierced with a fork when they are ready. Look for beautifully browned edges on the potatoes and carrots. This caramelization is where all the deep flavor lives.
Can I make this ahead of time?
You can chop all the vegetables a day in advance to save time. Store them in the fridge until you are ready to roast. They are always best served fresh and hot from the oven.
I hope this cozy recipe brightens your fall evenings and fills your home with warmth. Give it a try and let every tender bite nourish your family. Happy cooking!
— Lidia
Classic Herb-Roasted Vegetable Medley
Ingredients
- 2 large carrots , peeled and cut into 1-inch rounds
- 1 lb red potatoes, scrubbed and quartered
- 1 medium red onion, cut into 1-inch wedges
- 1 large red bell pepper, seeded and chopped into 1-inch pieces
- 1 cup broccoli florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Line a large heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the carrots, potatoes, onion, bell pepper, and broccoli into a large mixing bowl.
- Drizzle the extra virgin olive oil over the vegetables and toss to coat thoroughly.
- Sprinkle the thyme, rosemary, garlic powder, salt, and black pepper over the oiled vegetables and toss again to ensure even distribution of seasoning.
- Spread the vegetables in a single, even layer across the prepared baking sheet, ensuring they are not overcrowded to prevent steaming.
- Roast in the oven for 35 minutes, using a spatula to turn the vegetables at the 15-minute mark.
- Continue roasting until the vegetables are fork-tender and the edges are well-browned.
- Remove from the oven and serve immediately while hot.
