Savory Roasted Vegetable Medley Recipe

ByUsman

This Savory Roasted Vegetable Medley is a warm and hearty blend of baby potatoes, carrots, and zucchini. Each vegetable is tossed with olive oil, garlic, fresh thyme, and rosemary, then roasted until golden and tender. The result is a dish that’s simple, healthy, and delicious.

It works perfectly as a side dish for chicken, fish, or tofu or as a light vegan main dish on its own. With natural sweetness from the vegetables and earthy flavor from the herbs, this medley will quickly become a family favorite.

Ingredients You’ll Need

  • 1 lb baby potatoes, halved
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 zucchini, cut into chunks
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

Easy Step-by-Step Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss potatoes and carrots with olive oil, garlic, thyme, rosemary, salt, and pepper.
  3. Spread them out on the baking sheet in a single layer.
  4. Roast for 20 minutes.
  5. Add zucchini to the pan, toss everything together, and roast for another 20 minutes, or until all vegetables are tender and lightly browned.
  6. Remove from oven and let cool slightly before serving.

Why This Dish Works

Roasting brings out the natural sweetness in vegetables while keeping them crispy on the outside and tender inside. Garlic adds a savory punch, and fresh herbs make it smell and taste like something special.

This recipe is:

  • Vegan
  • Gluten-free
  • Easy to customize with seasonal vegetables

Nutrition Benefits

  • Potatoes: a good source of energy and potassium
  • Carrots: rich in beta-carotene for eye health
  • Zucchini: hydrating, light, and full of fiber
  • Garlic & Herbs: add flavor plus antioxidants and anti-inflammatory properties

Meal Prep & Leftovers

These roasted vegetables are perfect for batch cooking. You can store them in the fridge and use them in different meals throughout the week:

  • Add to grain bowls or wraps
  • Toss into pasta or couscous
  • Use as a topping for flatbreads or pizza
  • Stir into soups or stews
  • Serve with eggs for breakfast

Seasonal Variations

You can easily swap in different vegetables depending on the season:

  • Fall/Winter: sweet potatoes, parsnips, beets
  • Spring/Summer: cherry tomatoes, bell peppers, asparagus

You can also change up the seasoning with smoked paprika, chili flakes, or Italian herbs.

Conclusion

This Savory Roasted Vegetable Medley is more than just a side dish it’s a colorful, versatile, and healthy recipe that fits into any meal. Simple to prepare and full of flavor, it’s a dish you’ll make again and again.

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