Want a simple side that’s full of flavor and made from wholesome ingredients? This Roasted Vegetable Medley is the perfect choice. A vibrant mix of broccoli, cauliflower, carrots, and bell peppers are tossed with garlic and herbs, then roasted until tender and caramelized. It’s a nutritious, easy side dish—or even a light main—that adds color and depth to any meal.
Why You’ll Like This Roasted Vegetable Recipe
This roasted veggie recipe is beloved for its simplicity, flavor, and versatility. The mix of fresh vegetables delivers a delightful crunch and sweetness, while roasting brings out their natural flavors and creates caramelized, tender edges. Seasoned with garlic, olive oil, oregano, and thyme, it’s a dish that complements anything—from grilled chicken to grain bowls. Plus, it’s naturally gluten-free, vegan, and easy to customize.
Ingredients
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2 cups broccoli florets
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2 cups cauliflower florets
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2 cups sliced carrots
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1 medium red bell pepper, chopped
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1 medium yellow bell pepper, chopped
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4 tablespoons olive oil
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4 cloves garlic, minced
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Salt, to taste
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Pepper, to taste
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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¼ cup chopped fresh parsley (for garnish)
tip: you can find the full list of ingredients and measurements in the recipe card below
Instructions
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Preheat the oven to 425°F (220°C).
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Wash and chop broccoli, cauliflower, carrots, and bell peppers into bite-sized pieces.
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In a large bowl, combine the vegetables with olive oil, garlic, salt, pepper, oregano, and thyme. Toss until evenly coated.
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Spread vegetables on a baking sheet in a single layer.
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Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and caramelized.
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Remove from the oven, transfer to a serving dish, and garnish with fresh parsley.
Variations
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Swap veggies: Use zucchini, Brussels sprouts, or sweet potatoes instead.
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Spice it up: Add a pinch of red pepper flakes or smoked paprika.
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Add citrus: Finish with a squeeze of lemon juice or zest for brightness.
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Cheesy version: Sprinkle with grated Parmesan or vegan cheese before serving.
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Herb mix: Try rosemary, basil, or tarragon for different flavor profiles.
Heating and Storage
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, spread on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes, or microwave until heated through. Roasting again briefly helps retain the texture and caramelized flavor.
Frequently Asked Questions
How do I avoid soggy roasted vegetables?
Make sure they’re in one layer and not crowded. Roast at a high temperature and stir once for even caramelization.
Can I roast frozen vegetables?
Yes, adjust roasting time slightly longer and avoid thawing beforehand to prevent sogginess.
Do I have to toss halfway through roasting?
Yes—stirring once ensures even cooking and prevents burning.
Should I peel the carrots?
It’s optional. Just wash them well. Peeling will produce a smoother texture.
Can I roast only one type of vegetable?
Absolutely—just adjust cooking time as needed for different textures.
What oil works best for roasting?
Olive oil is great, but avocado oil or melted butter also work well.
Can I prepare vegetables ahead of time?
You can cut and season them earlier but roast just before serving for best results.
Is preheating the oven important?
Yes—it ensures they cook and caramelize evenly right from the start.
Can I use fresh herbs instead of dried?
Yes, but add them near the end to preserve their delicate flavor.
Are roasted vegetables healthy?
Yes—they retain most nutrients and gain extra flavor without added sugars or heavy sauces.
Conclusion
This Roasted Vegetable Medley is a simple, flavorful, and versatile side dish that brings color and nutrition to any meal. With minimal prep and ingredients you likely already have, it’s an effortless way to elevate your dinners. The aromatic garlic and herbs, combined with perfectly roasted veggies, will keep everyone asking for more.
Print
Roasted Vegetable Medley: Colorful, Flavorful, and Easy
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This easy roasted vegetable medley features broccoli, cauliflower, carrots, and bell peppers tossed with olive oil, garlic, oregano, and thyme, then roasted to caramelized perfection. A vibrant, healthy side dish ideal for weeknight dinners or meal prep.
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 cups sliced carrots
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
4 tablespoons olive oil
4 cloves garlic, minced
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 425°F (220°C).
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Chop all vegetables into bite-sized pieces.
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Combine in a bowl with olive oil, garlic, salt, pepper, oregano, and thyme. Toss evenly.
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Spread on baking sheet in a single layer.
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Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
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Garnish with fresh parsley before serving.
Notes
- Roast in a single layer to avoid sogginess.
- Stir halfway through for even cooking.
- Store leftovers in the fridge for up to 4 days; reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish or Light Main
- Method: roasting
- Cuisine: International
