Free Shipping on Orders Over $150
Cooking & Baking
Roasted Vegetable Medley Recipe – Easy, Colorful, and Flavor-Packed Side Dish
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
Guiseppe
6
25 minutes
1 hours
191
American
Side Dish
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.
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
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.