Sunday Roast Vegetables with Herbs
Highlighted under: Comfort Food
I always look forward to Sundays, and one of my favorite traditions is preparing a beautiful array of roast vegetables. There’s something comforting about the aroma of herbs filling the kitchen as they caramelize and turn golden brown. This dish brings together a colorful mix of seasonal vegetables, infused with fresh herbs that elevate the natural flavors. With just the right amount of seasoning, it's a simple yet elegant accompaniment to any Sunday meal, and it’s become a staple in my household.
Every Sunday, I set out to create the perfect roast vegetables to brighten our family meal. I experimented with different combinations of seasonal produce and found that a blend of carrots, potatoes, and Brussels sprouts sings beautifully with fresh thyme and rosemary. Roasting brings out a sweet, earthy flavor that’s hard to resist, and the addition of olive oil gives them a crispy texture that makes each bite satisfying.
One key tip I discovered is to ensure the vegetables are spaced out on the baking sheet—this allows them to roast evenly and develop that lovely caramelization. I also recommend tossing them halfway through cooking to enhance the flavor even further. It’s a simple technique, but it makes a world of difference!
Why You Will Love This Recipe
- A delightful mix of seasonal veggies that celebrate the flavors of the week
- Herb-infused aroma that fills your kitchen with warmth
- Versatile side dish that pairs well with almost any main course
Perfecting Your Roast Technique
The key to achieving perfectly roasted vegetables is in the preparation and cooking process. Make sure to chop your vegetables into uniform sizes to ensure even cooking. For this recipe, cutting the carrots into similar-sized pieces as the potatoes ensures everything roasts at the same rate. If you're using larger Brussels sprouts, consider cutting them into quarters to promote even browning and tenderness.
When you toss the vegetables with olive oil and herbs, you're not just adding flavor; you're also creating a barrier that helps to lock in moisture. Using a high-quality extra virgin olive oil imparts richness and enhances the overall taste. Don't hold back on the seasonings; they’re essential for deepening the flavor profile. Remember to taste the mix before roasting, as it’s easier to adjust seasoning at this stage.
Serving and Storing Suggestions
These roast vegetables shine as a side dish but can also stand alone as a main feature in a vegetarian meal. Try serving them over a bed of quinoa or couscous, dressing them with a squeeze of lemon for added brightness. They also make a delightful filling for wraps or grain bowls, which can offer a great way to enjoy leftovers during the week.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, consider placing them back in the oven to regain that crispy texture; a few minutes at 180°C (350°F) should do the trick. For longer storage, you can freeze the cooked vegetables. Spread them out on a baking sheet to freeze individually before transferring to a freezer bag, which allows for easy portioning later.
Ingredients
Ingredients
Roast Vegetables
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, diced
- 250g Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
Instructions
Prepare the Vegetables
Preheat your oven to 200°C (400°F). In a large bowl, combine the chopped carrots, diced potatoes, and halved Brussels sprouts. Drizzle with olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Toss well to coat all the vegetables evenly.
Roast the Vegetables
Spread the coated vegetables in a single layer on a baking sheet. Bake in the preheated oven for 25 minutes. After 25 minutes, give them a good toss and return to the oven for an additional 20 minutes, or until they are golden brown and tender.
Pro Tips
- For extra flavor, consider adding some chopped garlic cloves or a squeeze of lemon juice before serving. Enjoy them immediately, or store leftovers in the fridge for up to three days.
Ingredient Variations
Feel free to customize this recipe with seasonal vegetables. Sweet potatoes can replace regular potatoes for a hint of sweetness, while parsnips can add an earthy flavor. Root vegetables such as turnips or beets can also provide a vibrant color contrast. Just remember that cooking times may vary based on the vegetable density; denser vegetables may require a bit more time in the oven.
If you want to introduce a bit of heat, consider adding slices of bell pepper or a dash of red pepper flakes to the mix. For a fresh twist, add sliced zucchini or summer squash during the last 15 minutes of roasting, as they cook quickly and will retain a nice texture.
Troubleshooting Common Issues
If your vegetables are not browning as expected, it’s often due to overcrowding on the baking sheet. Ensure there’s enough space between them for hot air to circulate; if necessary, use two sheets. If the veggies appear dry after roasting, it might be that they weren’t coated thoroughly in oil—next time, don’t be shy with the drizzle.
On the other hand, if some pieces are burnished while others are still crisp, adjust your vegetable cuts to better match their densities. For example, leaving root vegetables in larger chunks compared to softer ones can help manage even cooking. A quick stir halfway through roasting can also help redistribute heat.
Questions About Recipes
→ Can I use other vegetables in this recipe?
Absolutely! This recipe is very versatile. Feel free to add seasonal vegetables like zucchini, parsnips, or sweet potatoes.
→ How do I prevent the vegetables from getting soggy?
Make sure to space the vegetables out on the baking sheet without overcrowding. This allows them to roast properly without steaming.
→ Can I prepare this dish in advance?
You can chop the vegetables ahead of time and store them in the fridge for up to 24 hours before roasting.
→ What can I serve with roast vegetables?
These roast vegetables pair wonderfully with roast chicken, steak, or can be served over grains for a hearty vegetarian meal.
Sunday Roast Vegetables with Herbs
I always look forward to Sundays, and one of my favorite traditions is preparing a beautiful array of roast vegetables. There’s something comforting about the aroma of herbs filling the kitchen as they caramelize and turn golden brown. This dish brings together a colorful mix of seasonal vegetables, infused with fresh herbs that elevate the natural flavors. With just the right amount of seasoning, it's a simple yet elegant accompaniment to any Sunday meal, and it’s become a staple in my household.
Created by: Jocelyn Parker
Recipe Type: Comfort Food
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Roast Vegetables
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, diced
- 250g Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
How-To Steps
Preheat your oven to 200°C (400°F). In a large bowl, combine the chopped carrots, diced potatoes, and halved Brussels sprouts. Drizzle with olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Toss well to coat all the vegetables evenly.
Spread the coated vegetables in a single layer on a baking sheet. Bake in the preheated oven for 25 minutes. After 25 minutes, give them a good toss and return to the oven for an additional 20 minutes, or until they are golden brown and tender.
Extra Tips
- For extra flavor, consider adding some chopped garlic cloves or a squeeze of lemon juice before serving. Enjoy them immediately, or store leftovers in the fridge for up to three days.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 31g
- Dietary Fiber: 7g
- Sugars: 4g
- Protein: 3g