• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    April 19, 2016 Last Modified: July 8, 2020 By Angela @ BakeItWithLove.com 3 Comments

    Roasted Vegetable Medley

    Share This Recipe!

    • Share97
    • Tweet1
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe

    This flavorful and easy to make Roasted Vegetable Medley is the perfect 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!

    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 of beets carrots parsnips and brussel sprouts served in a white plate

    This super tasty oven roasted vegetable medley is a super healthy vegetable side dish for family dinners!

    Roasted Vegetable Medley Recipe

    There's one thing most moms are always trying to do, and that's figuring 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 to 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!!

    The flavor of fresh herbs in this vegetable side dish is spectacular, when available, but dried herbs work ( almost ) just as well!

    How To Make Roasted Vegetable Medley

    Preheat your oven to 400ºF ( 205ºC ) and wash, peel and prep your vegetables as directed. Prepare your baking sheet with a piece of parchment paper, if desired. *Some argue that your vegetables roast better directly on the baking sheet, I prefer the ease of cleanup that the parchment paper provides.

    Once prepped, set your brussel sprouts, carrots, parsnips, beets and finely minced garlic on the baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, thyme and rosemary for seasoning, then toss to coat all of the vegetables. Spread the vegetable medley on your baking sheet so that they can roast evenly. *Piled up vegetables will steam, rather than roast, while cooking.

    washed and sliced beets parsnips carrots and brussel sprouts drizzled with olive oil, seasoned, and ready to be oven roasted

    Place the baking sheet with vegetables in the oven and roast for 40 to 45 minutes or until they are tender when forked. Remove from the oven and serve immediately.

    Cooking Times for Oven Roasted Vegetables

    • Bake at 375ºF ( 190ºC ) for 30-35 minutes for tender, caramelized vegetables
    • Bake at 400ºF ( 205ºC ) for 40-45 minutes for crispy, tender and caramelized vegetables
    • Bake at 425ºF ( 218ºC ) for 25-30 minutes for crispy roasted vegetables
    • Bake at 450ºF ( 232ºC ) for 15-25 minutes for extra crispy roasted vegetables

    closeup image of roasted vegetable medley of beets carrots parsnips and brussel sprouts fresh out of the oven

    This easy oven roasted vegetables 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!

    roasted vegetable medley of beets carrots parsnips and brussel sprouts served in a white plate
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.78 from 31 reviews

    Roasted Vegetable Medley

    This flavorful and easy to make Roasted Vegetable Medley is the perfect 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!
    Author | Angela
    Servings: 8 servings
    Calories: 74kcal
    Prep 5 minutes
    Cooking 40 minutes
    Total Time 50 minutes
    Pin Recipe Share on Facebook

    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)

    Instructions

    • Preheat oven to 400 degrees F (205 degrees 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 degrees F (205 degrees 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.

    Nutrition

    Calories: 74kcal (4%) | Carbohydrates: 10g (3%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 169mg (7%) | Potassium: 241mg (7%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 4538IU (91%) | Vitamin C: 11mg (13%) | Calcium: 25mg (3%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dinner Recipes, Side Dish, vegetable side dish
    Cuisine American

    Save

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
    « Chicken Cordon Bleu Bake - Mock Chicken Cordon Bleu
    Rainbow Rice Krispies Treats »

    Share This Recipe!

    • Share97
    • Tweet1
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Comments

    1. Jenoise says

      April 14, 2022 at 5:28 am

      Don't like beets what can I sou with

      Reply
      • Angela @ BakeItWithLove.com says

        April 14, 2022 at 6:42 am

        You can leave the beets out and add more of the others, or parsnips are my go-to root veggie!

        Reply
    2. Sidney says

      January 11, 2022 at 4:43 pm

      5 stars
      Only used this for the bake time! Came out perfectly! Thanks.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Pork Ribeye Roast
    • Baked Pork Tenderloin
    • How To Roast Lamb
    • Roasted Leg of Lamb
    • Roasted Lamb Shanks
    • Duck Confit

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love