This roasted vegetable medley is the perfect easy and delicious vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender or crispy and caramelized. Whichever way you like them best!
Roasted Vegetable Medley Recipe
One thing most moms are always trying to do is figure out how to get their kids to eat more vegetables! That's one of the reasons that I love these easy roasted vegetables: they're colorful and fun-looking, and they work as finger food, too!
If you have a garden of your own growing, it's also a big help to have your kids help grow and harvest your vegetables. They were a part of the process, and if you let them toss these veggies once prepared, you might actually have a night where your kids eat more on their plate. I love win-win situations!!
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- Roasted Vegetable Medley Recipe
- 🥘 Roasted Vegetable Medley Ingredients, Notes, & Substitutions
- 🔪 How To Make Roasted Vegetable Medley
- 🍴 What To Serve With Roasted Vegetables
- ⏰ Cooking Times for Oven-Roasted Vegetables
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 📖 Recipe Card
- 💬 Comments & Reviews
The flavor of fresh herbs in this vegetable side dish is spectacular when available, but dried herbs work (almost) just as well!
Do you love roasted vegetables as much as I do? Check out my simple roasted brussel sprouts and oven-roasted cherry tomatoes for more great vegetable sides!
🥘 Roasted Vegetable Medley Ingredients, Notes, & Substitutions
Grab your favorite fresh veggies and get ready to begin! Of course, you can always add any other veggies you may want.
- Brussel Sprouts - 1 pound of washed, trimmed, and halved brussel sprouts.
- Carrots - 3 large carrots. Wash and peel them (if you want) and then cut them into 2-inch long strips and halve them.
- Parsnips - 2 large parsnips. Wash and peel them (if desired), halve them, and then cut them into bite-sized chunks.
- Beets - 3 whole beets, washed, trimmed, and cut into bite-sized chunks.
- Garlic - 1 tablespoon of finely minced garlic (about 3 cloves).
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Seasonings - 2 teaspoons of fresh or dried thyme, 1 teaspoon of fresh or dried rosemary, and ½ teaspoon of both salt and pepper to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Vegetable Medley
The most difficult part of this vegetable medley is just chopping everything up! It's really that simple! All you need is a baking sheet, a cutting board, a knife, and your measuring utensils.
This recipe will make about 8 servings of vegetables.
- Preheat. Preheat your oven to 400ºF (205ºC/Gas Mark 6) and prepare your baking sheet with a piece of parchment paper, if desired.
- Prepare. Wash and prep vegetables (1 pound (454 grams) of brussel sprouts, 3 large carrots (372 grams), 2 large (300 grams) parsnips, 3 whole beets, and 1 tablespoon of garlic), then place them onto your prepared baking sheet. Drizzle with 2 tablespoons (30 milliliters) of olive oil and add seasoning (½ teaspoon (3 grams) of salt and pepper, 2 teaspoons (1.8 grams) of thyme, and 1 teaspoon (1.2 grams) of rosemary). Toss until evenly coated with the olive oil and seasoning.
- Roast. Place in the oven and bake for 40-45 minutes at 400ºF (205ºC/Gas Mark 6) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.
🍴 What To Serve With Roasted Vegetables
These wonderfully versatile vegetables taste great with beef or pork roast! You can pair them with baked chicken wings, fried shrimp, or grilled skirt steak! Enjoy!
⏰ Cooking Times for Oven-Roasted Vegetables
- Bake at 375ºF (190ºC/Gas Mark 5) for 30-35 minutes for tender, caramelized vegetables
- Bake at 400ºF (205ºC/Gas Mark 6) for 40-45 minutes for crispy, tender, and caramelized vegetables
- Bake at 425ºF (220ºC/Gas Mark 7) for 25-30 minutes for crispy roasted vegetables
- Bake at 450ºF (230ºC/Gas Mark 8) for 15-25 minutes for extra crispy roasted vegetables
💭 Angela's Pro Tips & Recipe Notes
- Some argue that your vegetables roast better directly on the baking sheet, but I prefer the ease of cleanup that the parchment paper provides.
- Spread your veggies into an even layer on your baking sheet. Piled-up vegetables will steam, rather than roast, while cooking.
- This easy oven-roasted vegetable dish is perfect for using up vegetables that have been sitting in the fridge too long! Add your favorites in by cutting them approximately the same size or adding a few minutes after the longer-cooking veggies have already started roasting!
🥡 Storing & Reheating
Store your roasted vegetables in an airtight container in the fridge for 4-5 days.
Reheating Roasted Vegetables
You can reheat your vegetables either in the microwave or on a baking sheet in the oven at 350ºF (175ºC/Gas Mark 4).
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❓ Recipe FAQs
I like to roast my vegetables at 400ºF (205ºC/Gas Mark 6). This makes them crispy, tender, and caramelized. Of course, you can adjust this temperature based on how tender or crispy you want them to be.
Of course, root vegetables (such as carrots, parsnips, beets, and potatoes) are fantastic choices. However, broccoli, brussel sprouts, and cauliflower all roast well, too! In fact, even delicate veggies such as tomatoes, squash, and onions taste amazing when roasted! You really can't go wrong!
You'll want to roast your veggies uncovered. This allows them to crisp up wonderfully! If you cover them, they will steam and become soft and soggy.
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📖 Recipe Card
Roasted Vegetable Medley
Ingredients
- 1 lb brussel sprouts (washed, trimmed and halved)
- 3 large carrots (washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
- 2 large parsnips (washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
- 3 whole beets (washed and trimmed, halved and then cut into bite size chunks)
- 1 tablespoon garlic (finely minced or thinly sliced)
- 2 tablespoon olive oil (extra virgin)
- 2 teaspoon thyme (fresh or dried thyme)
- 1 tsp rosemary (fresh or dried rosemary)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper, if desired.
- Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet.
- Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
- Place in the oven and bake for 40-45 minutes at 400°F (205°C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.
gemo says
ca semble simple à realiser mais bon à manger
"It seems simple to make but good to eat"
Anonymous says
Excellente recette d'accompagnement avec de la truite, je vous remercie, très apprécié. Marie
Anonymous says
jai hate de lessayer merci
"I can't wait to try it thank you"
Sheila says
This was great! Thank you.
Joseph Serrano says
EXCELLENT recipe perfectly roasted vegetable medley every one loved it..
Jenoise says
Don't like beets what can I sou with
Angela @ BakeItWithLove.com says
You can leave the beets out and add more of the others, or parsnips are my go-to root veggie!
Sidney says
Only used this for the bake time! Came out perfectly! Thanks.