Roasted Vegetable Medley

Meet your new weeknight side. Roasted Vegetable Medley gives you caramelized edges, tender centers, and big flavor with minimal cleanup. I tested this twice on a standard half-sheet pan; best texture came at 425°F (220°C) for 30 minutes, flipping once at 20. The method works because high heat, even cuts, and space on the pan drive browning without steaming.

Ingredients

• 2 cups (260 g) broccoli florets
• 2 cups (260 g) cauliflower florets
• 1 cup (150 g) cherry tomatoes
• 1 cup (120 g) red bell pepper, 1-inch pieces
• 1 cup (130 g) zucchini, half-moons
• 1 cup (160 g) red onion, wedges
• 1 cup (150 g) carrots, ½-inch coins
• 2 tbsp (30 ml) olive oil
• 1 tsp kosher salt (or ¾ tsp fine salt)
• ½ tsp black pepper
• 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried thyme)
• 3 cloves garlic, minced
• 1 tsp lemon zest + 1 tbsp (15 ml) lemon juice, divided
• Optional finish: 1 tbsp (15 ml) balsamic vinegar or 2 tsp balsamic glaze
• Optional garnish: 2 tbsp chopped parsley

Yields ~6 cups; serves 4 as a side.

Swaps & Notes

Roasted Vegetable Medley

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• Author: ARTICLE PINTEREST
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Caramelized edges and tender centers in 30 minutes at 425°F (220°C). Tested twice; best texture at 30 minutes with a flip at 20.

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Ingredients

Scale 1x2x3x

• 2 cups (260 g) broccoli florets
• 2 cups (260 g) cauliflower florets
• 1 cup (150 g) cherry tomatoes
• 1 cup (120 g) red bell pepper, 1-inch pieces
• 1 cup (130 g) zucchini, half-moons
• 1 cup (160 g) red onion, wedges
• 1 cup (150 g) carrots, ½-inch coins
• 2 tbsp (30 ml) olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• 1 tsp lemon zest + 1 tbsp (15 ml) lemon juice, divided
• Optional: 1 tbsp (15 ml) balsamic vinegar or 2 tsp balsamic glaze; 2 tbsp chopped parsley

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Instructions

• Heat oven to 425°F (220°C). Line a rimmed half-sheet pan with parchment.
• Toss vegetables with oil, salt, pepper, Italian seasoning, garlic, and lemon zest. Spread in a single layer with space between pieces.
• Roast 20 minutes, flip, then roast 8–12 minutes more until browned and tender. Finish with lemon juice and balsamic if using; garnish with parsley.

Notes

Naturally dairy-free and gluten-free. For extra protein, add chickpeas before roasting. For meal prep, store 4 days and reheat at 400°F (205°C) 8–12 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 ½ cups
• Calories: 170
• Sugar: 8
• Sodium: 390
• Fat: 8
• Saturated Fat: 1
• Carbohydrates: 23
• Fiber: 6
• Protein: 5
• Cholesterol: 0

Keywords: Roasted Vegetable Medley, roasted vegetables, sheet pan vegetables, oven roasted veggies, garlic herb vegetables, lemon roasted vegetables, one-pan side dish, weeknight side, vegan option, dairy-free, gluten-free

Step-By-Step Instructions

1. Prep (5 min): Heat oven to 425°F (220°C). Line a rimmed half-sheet pan (18×13 in / 46×33 cm) with parchment for easy cleanup.
2. Season (5 min): In a large bowl, toss veggies with olive oil, salt, pepper, Italian seasoning, garlic, and lemon zest. Spread in a single layer with space between pieces.
3. Roast (25–35 min): Roast 20 minutes, flip, then roast 8–12 more minutes until edges are browned and centers are tender. Finish with lemon juice (and balsamic if using). Garnish with parsley.

Pro Tips & Variations

• Cut for even cooking: Keep pieces around 1 inch so they brown together.
• Don’t crowd: If the pan looks packed, split across two pans for better caramelization.
• Make it a meal: Toss with cooked quinoa, chickpeas, or turkey sausage (or mushrooms for a vegan “meaty” vibe).
• Spice switch-ups: Try smoked paprika + cumin, or za’atar + sumac.
• Extra-crispy edges: Last 2–3 minutes under the broiler—watch closely.
• Budget pick: In fall/winter lean on carrots, onions, cabbage; in spring/summer use zucchini, peppers, tomatoes.

Serving Suggestions

• Over lemony couscous or garlic rice.
• With grilled chicken, fish, or baked tofu.
• Tossed with pasta + a squeeze of lemon and a sprinkle of Parmesan or almond “parm.”
• Stuff into warm pitas with hummus.

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months; best with firmer veg (carrots, peppers, onions).
• Reheat: Oven 400°F (205°C) 8–12 minutes on a sheet pan; or air fryer 375°F (190°C) 5–7 minutes.
• Food safety: Reheat leftovers to 165°F (74°C). Cool within 2 hours before refrigerating.

Troubleshooting

• Soggy, not browned → Too crowded. Use two pans or a larger sheet, bump heat to 450°F (232°C) for last 5 minutes.
• Burnt edges, hard centers → Pieces too big or oven runs hot. Cut smaller and start checking at 18 minutes.
• Garlic scorched → Toss garlic in at the flip, not at the start.

FAQs

Q1: What veggies roast best together?
A1: Pair firm veg (carrots, onions, peppers) with quick-cook veg (zucchini, tomatoes) by cutting firmer ones a bit smaller so they finish together.

Q2: Do I need to parboil anything?
A2: Nope. Even cuts + high heat do the work. If using dense veg like potatoes only, start them 10 minutes earlier.

Q3: Can I roast from frozen?
A3: Yes—use 450°F (232°C), roast 20–25 minutes, and don’t thaw to avoid steaming.

Nutrition (per serving)

Calories: ~170; Protein: 5 g; Carbs: 23 g; Fat: 8 g