Up until about a year ago, we tended to only have roast mixed vegetables with a Sunday roast or at Christmas…don’t ask why…I can’t answer!! Then last April we picked up the food magazine from the local Co-op and there was a recipe for a spring potato salad…it’s delicious. There are new potatoes, asparagus, and spring onions which are all cooked in the oven, and then sliced sugar snap peas and crumbled feta are added after, along with a yogurt dressing. We have made it a few times, but it gave me the idea of roasting more than just the usual potatoes and root veg, which I’ve now cooked a few times since.
This roast mixed vegetables recipe is a great side dish to have with fish, chicken, pork, meat….the choice is yours. Try it with or without potatoes – sometimes it’s nice to have a baked potato, mash, or simply boiled potatoes!
So, let's get choosing the veg you fancy and get cooking!!
Tips
- The selection of vegetables you want to roast is entirely up to you! Just bear in mind that some vegetables won’t need to be roasted for the full 35/40 minutes – potatoes are best to be parboiled (see tip below) and cooked for the full amount of time. Root vegetables and peppers also need the full cooking time.
- If including vegetables like broccoli, courgette, asparagus, green beans, spring onions or sugar snap peas, I'd suggest the following timings:
- broccoli and courgette - 20 minutes
- asparagus, green beans, spring onions, sugar snap peas - 15 minutes
- Potatoes - I’d suggest that you parboil them first in boiling salted water for 3 to 8 minutes depending on the type of potatoes. For baby potatoes – slice in half lengthways and parboil in salted water for 3 minutes. For potatoes like Maris Piper, Rooster, and King Edwards – peel (if you wish – I like to leave the skins on), cut into equal sized chunks, and parboil in salted water for 8 minutes. Regardless of the type of potato, always drain and leave to dry in their own steam for a couple of minutes before adding to the roasting dish with the other vegetables you’ve chosen.
- Herbs and Spices - try adding fresh herbs like rosemary, thyme or oregano, which roast beautifully and add flavour. You could also add a sprinkle of smoked paprika or cumin for a different taste profile.
- Add Protein - you could add tofu, halloumi or chickpeas to the roasting tin for a more filling, protein-packed meal.
- Leftovers - turn left over roast mixed vegetables into a delicious frittata or add them to a breakfast hash with eggs and sausage. You could also toss leftover veggies into a grain bowl or mix them into pasta with olive oil and grated parmesan for a quick lunch.
- This roast mixed vegetables recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Vegetables like carrots, courgette, peppers, sweet potatoes, broccoli, brussels sprouts, cauliflower, and butternut squash roast particularly well. Root vegetables like potatoes and carrots take longer, while softer vegetables like courgette and broccoli cook faster.
To achieve crispy roasted vegetables, make sure to spread them out on the baking sheet in a single layer without overcrowding, roast at a high temperature (200C fan), and avoid adding too much oil. Turning the vegetables halfway through roasting can also help.
Yes - you can roast frozen vegetables. Be sure to toss them in oil and seasoning and spread them evenly on the baking sheet. They may take a little longer to cook and won’t be as crispy as fresh vegetables, but roasting is still a great way to cook them.
The cooking time depends on the type of vegetable. Root vegetables like potatoes and carrots typically take around 35 to 45 minutes, while softer vegetables like courgette, green beans, and asparagus will roast in about 15 to 20 minutes. Keep an eye on them and stir halfway through for even cooking.
Keep leftover roasted vegetables in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at a low temperature (around 180C fan) or enjoy them cold in salads or grain bowls.
Yes, you can roast vegetables with ghee, coconut oil, or even a light marinade using balsamic vinegar, lemon juice, or soy sauce for added flavour.
Roasted vegetables are a versatile side dish that pairs well with roasted chicken, grilled fish, or pasta. They can also be served over grains like quinoa or rice for a vegetarian meal, or as a topping for pizza or salads.
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How to make these Roast Mixed Vegetables
Ingredients (see Tips)
- 6 baby potatoes, sliced in half lengthways and parboiled in salted water for 3 minutes
- 1 medium parsnip, peeled and thinly sliced on the diagonal (approx. 0.5cm)
- 2 medium carrots, peeled and thickly sliced on the diagonal (approx. 1.5cm)
- half a medium leek, sliced (1cm)
- half a red pepper, deseeded and cut into thick slices
- salt and freshly ground pepper
- 2 tbsp rapeseed oil
- 90g green beans, ends trimmed, if required
- 4 spring onions, sliced in halves lengthways
- 100g feta cheese, crumbled, to garnish (optional)
- a small handful of flat leaf parsley, roughly chopped, to garnish
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- Put the parboiled potatoes (if using), parsnip, carrots, leek and red pepper into a roasting tin and season with salt and pepper. Drizzle over the rapeseed oil and stir round to coat all of the vegetables.
- Place the roasting tin into the oven and cook for 20 minutes, then add the green beans and spring onions. Stir round all of the vegetables to coat them in the juices and cook for 15 minutes more. Check that the potatoes and root vegetables are cooked through. Cook for a further 5 minutes, if needed.
- Remove from the oven, check the seasoning and then garnish with the crumbled feta cheese (if using) and chopped parsley.
- Serve and enjoy with meat, chicken, or fish of your choice – we enjoy it with our easy rosemary chicken.
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Roast Mixed Vegetables
Ingredients
SEE NOTES
- 6 baby potatoes sliced in half lengthways and parboiled in salted water for 3 minutes
- 1 medium parsnip peeled and thinly sliced on the diagonal (approx. 0.5 cm)
- 2 medium carrots peeled and thickly sliced on the diagonal (approx. 1.5 cm)
- half a medium leek sliced (approx. 1 cm)
- half a red pepper deseeded and thickly sliced
- salt and freshly ground pepper
- 2 tbsp rapeseed oil
- 90 g (3.2 oz) green beans ends trimmed, if required
- 4 spring onions sliced in halves lengthways
- 100 g (¾ cup) feta cheese crumbled, to garnish (optional)
- a small handful of flat leaf parsley roughly chopped, to garnish
Instructions
- Heat the oven to 200C/180C fan/gas 6.
- Put the parboiled potatoes (if using), parsnip, carrots, leek and red pepper into a roasting tin and season with salt and pepper. Drizzle over the rapeseed oil and stir round to coat all of the vegetables.
- Place the roasting tin into the oven and cook for 20 minutes, then add the green beans and spring onions. Stir round all of the vegetables to coat them in the juices and cook for 15 minutes more. Check that the potatoes and root vegetables are cooked through. Cook for a further 5 minutes, if needed.
- Remove from the oven, check the seasoning and then garnish with the crumbled feta cheese (if using) and chopped parsley.
- Serve and enjoy with meat, chicken, or fish of your choice – we enjoy it with our easy rosemary chicken.
Notes
- The selection of vegetables you want to roast is entirely up to you! Just bear in mind that some vegetables won’t need to be roasted for the full 35/40 minutes – potatoes are best to be parboiled (see tip below) and cooked for the full amount of time. Root vegetables and peppers also need the full cooking time.
- If including vegetables like broccoli, courgette, asparagus, green beans, spring onions or sugar snap peas, I'd suggest the following timings:
- broccoli and courgette - 20 minutes
- asparagus, green beans, spring onions, sugar snap peas - 15 minutes
- Potatoes - I’d suggest that you parboil them first in boiling salted water for 3 to 8 minutes depending on the type of potatoes. For baby potatoes – slice in half lengthways and parboil in salted water for 3 minutes. For potatoes like Maris Piper, Rooster, and King Edwards – peel (if you wish – I like to leave the skins on), cut into equal sized chunks, and parboil in salted water for 8 minutes. Regardless of the type of potato, always drain and leave to dry in their own steam for a couple of minutes before adding to the roasting dish with the other vegetables you’ve chosen.
- Herbs and Spices - try adding fresh herbs like rosemary, thyme or oregano, which roast beautifully and add flavour. You could also add a sprinkle of smoked paprika or cumin for a different taste profile.
- Add Protein - you could add tofu, halloumi or chickpeas to the roasting tin for a more filling, protein-packed meal.
- Leftovers - turn left over roast mixed vegetables into a delicious frittata or add them to a breakfast hash with eggs and sausage. You could also toss leftover veggies into a grain bowl or mix them into pasta with olive oil and grated parmesan for a quick lunch.
- This roast mixed vegetables recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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