Roasted Supper Veggies Tray (Printable)

Colorful seasonal vegetables roasted to perfection with herbs and spices

# What You Need:

→ Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 red bell pepper, seeded and cut into large pieces
04 - 1 yellow bell pepper, seeded and cut into large pieces
05 - 1 medium red onion, peeled and cut into wedges
06 - 1 small zucchini, sliced into thick rounds
07 - 7 oz cherry tomatoes
08 - 9 oz baby potatoes, halved

→ Seasonings & Oil

09 - 3 tbsp olive oil
10 - 1½ tsp sea salt
11 - ½ tsp freshly ground black pepper
12 - 1½ tsp dried thyme
13 - 1½ tsp dried rosemary
14 - 1 tsp smoked paprika
15 - 3 cloves garlic, minced

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - 1 tbsp balsamic glaze

# How To Make It:

01 - Preheat oven to 430°F. Line large baking sheet with parchment paper.
02 - Place all prepared vegetables in large mixing bowl.
03 - Drizzle with olive oil. Add salt, pepper, thyme, rosemary, smoked paprika, and garlic. Toss until evenly coated.
04 - Spread vegetables in single layer on prepared sheet, ensuring even spacing without overcrowding.
05 - Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
06 - Remove from oven. Drizzle with balsamic glaze and sprinkle with fresh parsley. Serve hot as main dish with grains or as hearty side.

# Expert Suggestions:

01 -
  • The natural sweetness that emerges from roasting root vegetables alongside peppers and tomatoes creates layers of flavor you just cant get from stovetop cooking.
  • Its one of those rare dishes that looks impressive enough for guests but comes together with barely any hands on time.
  • The leftovers somehow taste even better the next day, making it perfect for meal prep or lazy lunches.
02 -
  • Crowding the tray is the quickest way to steam your vegetables instead of roasting them, so use two trays if needed.
  • Don't skip the halfway stir or you'll end up with some pieces burned and others undercooked.
  • The smoked paprika amount might seem small but it builds as it roasts so start there and adjust to your taste next time.
03 -
  • Cut your vegetables into similar sizes so they finish roasting at the same time.
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge.

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