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colorful roasted vegetables easy roasted vegetables garlic roasted vegetables healthy vegetable side dish holiday vegetable recipes how to roast vegetables oven roasted veggies roasted vegetable medley vegetable medley recipe vegetarian side dish

Roasted Vegetable Medley Recipe – Easy, Colorful, and Flavor-Packed Side Dish

Name: Roasted Vegetable Medley Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Olive Oil (divided); 1 large yam (peeled and cut into 1-inch pieces); 1 large Parsnip (peeled and cut into 1-inch pieces); 1 cup Baby Carrots; 1 Zucchini (cut into 1-inch slices); 1 bunch Asparagus (trimmed and cut into 1-inch pieces); ½ cup Roasted Red Peppers (cut into 1-inch pieces); ¼ cup Fresh Basil (chopped); 2 Garlic cloves (minced); ½ tsp Kosher Salt; ½ tsp Ground Black Pepper

Looking for a vibrant, healthy, and flavorful side dish that goes with just about everything? This Roasted Vegetable Medley is the perfect answer. Packed with nutrient-rich root vegetables, fresh zucchini, asparagus, roasted red peppers, garlic, and herbs, this dish brings out the natural sweetness of vegetables while adding a savory, herby finish. Whether you’re planning a holiday dinner, a weeknight family meal, or a light vegetarian main, this roasted vegetable recipe will be your go-to.

Why You'll Love This Recipe

Nutrient-Packed – Loaded with fiber, antioxidants, and vitamins from a colorful mix of veggies.
Easy to Customize – Swap in seasonal vegetables or whatever you have on hand.
Versatile – Serve as a side dish, salad, or even a light main course.
Perfect for Any Occasion – Great for family dinners, potlucks, or festive holiday tables.

Roasted Vegetable Medley Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

25 minutes

Cook Time

1 hour

Calories

191

This easy roasted vegetable medley combines yams, parsnips, carrots, zucchini, asparagus, and roasted peppers for a colorful, sweet, and savory dish. Tossed with olive oil, garlic, basil, and a touch of seasoning, the vegetables roast beautifully, developing caramelized edges and irresistible flavor. Serve warm, at room temperature, or even chilled as a refreshing veggie salad.

Author:

Guiseppe

Image of Roasted Vegetable Medley Recipe

Ingredients

2 tbsp Olive Oil (divided)
1 large yam (peeled and cut into 1-inch pieces)
1 large Parsnip (peeled and cut into 1-inch pieces)
1 cup Baby Carrots
1 Zucchini (cut into 1-inch slices)
1 bunch Asparagus (trimmed and cut into 1-inch pieces)
½ cup Roasted Red Peppers (cut into 1-inch pieces)
¼ cup Fresh Basil (chopped)
2 Garlic cloves (minced)
½ tsp Kosher Salt
½ tsp Ground Black Pepper

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Directions

Prep the oven and pans – Preheat oven to 425°F (220°C). Grease two baking sheets with ½ tablespoon olive oil each.
Roast root vegetables – Spread yam, parsnip, and carrots evenly on the baking sheets. Roast for 30 minutes.
Add tender veggies – Add zucchini and asparagus to the pans. Drizzle with remaining olive oil and roast for another 25–30 minutes, or until all vegetables are tender and golden.
Cool slightly – Remove from oven and let vegetables cool for about 30 minutes.
Toss and season – In a large bowl, mix roasted red peppers, basil, garlic, salt, and pepper. Add the roasted vegetables and toss until well combined.
Serve and enjoy – Serve at room temperature, chilled, or gently warmed.

Recipe Note

Serving Suggestions

Pair with roasted chicken, grilled steak, or baked salmon.
Toss into cooked pasta with a drizzle of olive oil for a quick vegetarian meal.
Serve over quinoa, couscous, or rice for a hearty plant-based bowl.

Chef Tips

Cut all vegetables into similar-sized pieces for even roasting.
For extra flavor, sprinkle with parmesan cheese before serving.
Add a squeeze of fresh lemon juice for brightness.

Storage & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a skillet over medium heat or in the oven at 350°F until heated through.
Freezing: Best enjoyed fresh; freezing may alter the texture of the vegetables.

Nutrition

Serving Size: 1 serving
per serving: Calories; 191

Amount/Serving % Daily Value

Carbs: 35 grams; 13%
Protein: 4 grams; 8%
Fat: 5 grams; 6%

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Roasted Vegetable Medley Recipe – Easy, Colorful, and Flavor-Packed Side Dish

Why You'll Love This Recipe

Roasted Vegetable Medley Recipe

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