Roasted Supper Veggies Tray

The first time I made this roasted vegetable medley, my kitchen smelled like a cozy restaurant on a rainy Sunday afternoon. I had somehow accumulated half a vegetable drawer's worth of odds and ends, and instead of letting them wilt, I decided to see what would happen if I gave them all the same treatment. The way the parsnips sweetened and the peppers charred in spots made me realize that simple, high heat can transform even the humblest ingredients into something extraordinary. Now this tray bake is my go-to when I want minimal effort but maximum comfort.

Last winter, my sister came over feeling completely drained from work, and I just threw whatever vegetables I had on a sheet pan with some olive oil and herbs. We ended up standing at the counter, picking charred cherry tomatoes and caramelized onion wedges off the tray while catching up for two hours. There's something about roasted vegetables that makes people slow down and stay at the table longer, and that night it turned into the kind of easy, nourishing dinner we both needed without either of us realizing it.

Ingredients

• 2 large carrots: These become naturally sweet and develop a wonderful tender crispness when roasted at high heat.
• 2 parsnips: Their slight earthiness balances the sweeter vegetables and adds depth to every bite.
• 1 red bell pepper and 1 yellow bell pepper: The combination brings both color and a smoky sweetness when their skins blister in the oven.
• 1 medium red onion: Red onions mellow beautifully when roasted and their wedges hold their shape better than yellow onions.
• 1 small zucchini: Thick rounds prevent it from becoming mushy and give you satisfying bites with a slight crunch.
• 200 g cherry tomatoes: They burst and concentrate their juices, creating little pockets of intense flavor throughout the tray.
• 250 g baby potatoes: Halved they roast evenly and provide a hearty base that makes this feel like a complete meal.
• 3 tbsp olive oil: This amount ensures every vegetable gets coated without becoming greasy or heavy.
• 1½ tsp sea salt: Don't skimp here since salt helps draw out moisture and encourages that caramelized exterior.
• ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference in complexity and warmth.
• 1½ tsp dried thyme and 1½ tsp dried rosemary: These woody herbs hold up beautifully to roasting and complement the earthiness of root vegetables.
• 1 tsp smoked paprika: This is the secret ingredient that adds a subtle smoky depth without overwhelming the vegetables.
• 3 cloves garlic: Minced raw it roasts alongside the vegetables and mellows into sweet, savory pockets of flavor.
• 2 tbsp fresh parsley and 1 tbsp balsamic glaze: The fresh herbs add brightness while the balsamic provides a tangy contrast to the roasted sweetness.

Instructions

Preheat your oven and prepare the tray:

Heat your oven to 220°C (430°F) and line a large baking sheet with parchment paper. The high temperature is crucial for getting those caramelized edges we're after.

Combine all the vegetables:

Pile the carrots, parsnips, bell peppers, onion, zucchini, cherry tomatoes, and baby potatoes into your largest mixing bowl. You want everything in one place so the seasonings coat evenly.

Add the oil and seasonings:

Drizzle the olive oil over the vegetables then sprinkle with salt, pepper, thyme, rosemary, smoked paprika, and minced garlic. Use your hands or tongs to toss everything thoroughly until each piece is glistening.

Spread and roast:

Arrange the vegetables in a single layer on your prepared tray, giving them space rather than piling them on top of each other. Roast for 30 to 35 minutes, stirring halfway through so everything browns evenly.

Finish and serve:

The vegetables are done when they're tender and have golden brown edges in spots. Drizzle with balsamic glaze and scatter fresh parsley on top before serving hot.

Save

This recipe became a household staple during a particularly chaotic month when cooking dinner felt like one task too many. I found myself making it twice a week, sometimes adding chickpeas or serving it over grains, but always loving how something so simple could feel so complete and satisfying. Now when I see those colorful trays of vegetables coming out of the oven, I remember that sometimes the most nourishing meals are the ones that ask the least of us.

Making It Your Own

What I love most about this recipe is how forgiving it is to substitutions and additions. I've swapped in cauliflower, sweet potatoes, and broccoli depending on what's in season or what needs using up. The cooking times remain similar as long as you cut everything into roughly the same size pieces.

Protein Additions

While this stands beautifully on its own, I often scatter a can of drained chickpeas over the tray before roasting for extra protein and substance. Crumbled feta added in the last five minutes creates a creamy, salty contrast that's absolutely worth trying. A handful of toasted walnuts or pecans sprinkled on after roasting adds lovely crunch and richness.

Serving Suggestions

This roasted vegetable tray pairs wonderfully with a crisp Sauvignon Blanc to cut through the sweetness or a light bodied red wine for a cozy dinner feel. I love serving it over fluffy quinoa or alongside crusty bread to soak up all those flavorful juices. The leftovers are perfect tucked into a wrap with hummus or piled onto a bed of greens for an effortless lunch.

• Let the vegetables cool slightly on the tray before serving to allow the flavors to settle.
• If you're meal prepping, store the vegetables and garnish separately so nothing gets soggy.
• Don't forget to scrape up any caramelized bits from the parchment paper, that's where the magic is.

Save

There's something deeply satisfying about a sheet pan dinner that feeds you well without demanding much in return. I hope this recipe becomes one of those reliable comfort meals you turn to again and again.

Recipe FAQs

→ What vegetables work best for roasting?

Root vegetables like carrots, parsnips, and potatoes roast beautifully, developing sweet caramelized edges. Bell peppers, onions, and zucchini add moisture and vibrant color. Feel free to customize with seasonal options like cauliflower, broccoli, or sweet potatoes.

→ How do I prevent vegetables from becoming soggy?

Spread vegetables in a single layer without overcrowding the tray. This allows hot air to circulate properly, ensuring even roasting and caramelization. A hot oven at 220°C (430°F) helps create crispy edges while keeping interiors tender.

→ Can I add protein to this dish?

Absolutely! Canned chickpeas scattered over the tray before roasting add plant-based protein and extra texture. You could also serve with grilled tofu, tempeh, or your favorite protein alongside for a complete meal.

→ What herbs complement roasted vegetables?

Hardy herbs like rosemary and thyme withstand high roasting temperatures perfectly. The smoked paprika adds subtle depth and warmth. Fresh parsley sprinkled at the end provides bright contrast to the rich roasted flavors.

→ How long will roasted vegetables keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes to restore some crispiness, or enjoy cold in salads and grain bowls.

→ What's the purpose of balsamic glaze?

The balsamic glaze adds a tangy sweetness that balances the savory roasted flavors. It creates a beautiful glossy finish and enhances the natural sweetness of the caramelized vegetables. This finishing touch elevates the presentation and taste.