Roasted Vegetable Medley

4.6
(314)
188 Reviews
43 Photos

This colorful vegetable medley dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Submitted by Anonymous
Updated on May 4, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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an overhead view of a beautiful medley of roasted vegetables served on a white oval platter.
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Prep Time:
25 mins
Cook Time:
1 hr
Additional Time:
30 mins
Total Time:
1 hr 55 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons 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 fresh asparagus, trimmed and cut into 1 inch pieces

  • ½ cup roasted red peppers, cut into 1-inch pieces

  • ¼ cup chopped fresh basil

  • 2 cloves garlic, minced

  • ½ teaspoon kosher salt

  • ½ teaspoon ground black pepper

Directions

  1. Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.

    an overhead view of all ingredients for roasted vegetable medley gathered in bowls on kitchen counter.

    Dotdash Meredith Food Studios

  2. Place yam, parsnip, and carrots onto the baking sheets.

    yams, parsnips, and carrots spread evenly across two baking sheets.

    Dotdash Meredith Food Studios

  3. Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.

    zucchini and asparagus added to partly cooked root veggies on two baking sheets.

    Dotdash Meredith Food Studios

  4. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

    two baking sheets of perfectly roasted assorted vegetables, cooling.

    Dotdash Meredith Food Studios

  5. Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.

    roasted peppers being combined with basil, garlic, salt, and pepper in a large bowl.

    Dotdash Meredith Food Studios

  6. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

    an overhead view of an assortment of roasted veggies being tossed with a pepper mixture.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

191 Calories
5g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 191
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 257mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 8g 27%
Total Sugars 6g
Protein 4g 8%
Vitamin C 38mg 42%
Calcium 62mg 5%
Iron 3mg 16%
Potassium 1022mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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