Adaptable Tray-Roasted Vegetables
Roasting vegetables in a tray is a fuss-free way to turn any assortment of fresh produce into a flavorful side dish. This recipe is highly adaptable—just use the vegetables you have on hand or enjoy most. Seasoned with olive oil, herbs, and a touch of salt and pepper, they’ll caramelize beautifully in the oven. Perfect for meal prep, weeknight dinners,
Ingredients 6
4 cups mixed vegetables, e.g., carrots, potatoes, sweet potatoes, zucchini, bell peppers, onions, broccoli, cut into bite-sized pieces
2 tbsp olive oil
1 tsp salt
1⁄2 tsp black pepper
1 ‒ 2 tsp dried herbs, such as thyme, rosemary, oregano, or italian seasoning
1 tbsp balsamic vinegar, optional
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Method 7
Preheat oven to 425°F (220°C).
Wash and cut all into bite-sized pieces, aiming for similar sizes for even cooking.
Place in a large tray or sheet pan in a single layer.
Drizzle with , sprinkle with , , and . Add or lemon juice if using.
Toss to coat evenly.
Roast for 25-35 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
Serve hot as a side, or let cool to use in or meal prep.
Helpful tips
Use hardier vegetables (like potatoes, carrots, sweet potatoes) for longer roasting, or add quick-cooking ones (like zucchini, bell peppers) halfway.
Don’t overcrowd the pan; spreading vegetables out ensures crisp edges.
For extra flavor, add minced garlic, smoky paprika, or chili flakes before roasting.
Roasted vegetables keep well—store leftovers in an airtight container for up to 4 days.
