There’s something undeniably comforting about a tray of beautifully roasted vegetables: caramelized edges, tender centers, and colors that pop with vibrancy. Inspired by the classic BBC Food Roasted Vegetables Recipe, this dish is a celebration of seasonal produce and simple technique.
Whether you’re looking to elevate your weeknight meals or searching for the perfect side to accompany a festive roast, roasted vegetables are a timeless crowd-pleaser. With minimal prep, a handful of basic ingredients, and a hot oven, you can transform humble veggies into a dish bursting with flavor.
In this guide, I’ll walk you through the essential steps, offer tips for customizing your mix, and share helpful advice for getting that signature golden finish every time. You’ll also discover delicious serving ideas and nutrition facts to help you enjoy this wholesome recipe to the fullest.
Ready to master the art of roasted vegetables? Let’s dive in!
Why You’ll Love This Recipe
Roasted vegetables have become a staple in modern kitchens—and for good reason. This recipe doesn’t just deliver on flavor; it’s also incredibly versatile, healthy, and easy to prepare.
Here’s why you’ll fall in love with it:
- Flavorful and Satisfying: High-temperature roasting brings out the natural sweetness and deep savory notes of each vegetable.
- Customizable: Use whatever veggies you have on hand—root vegetables, squashes, or even cruciferous favorites like broccoli and cauliflower.
- Meal Prep Friendly: Roasted vegetables store well and reheat beautifully, making them perfect for meal prepping or batch cooking.
- Healthy: Packed with fiber, vitamins, and antioxidants, this dish is as nourishing as it is delicious.
- No-Fuss Clean-Up: With a single roasting tray and parchment paper, cleanup is a breeze!
“Roasting vegetables is one of the simplest ways to turn everyday ingredients into something special. The oven does most of the work, so you can focus on enjoying the meal and the company.”
Ingredients
This recipe is inspired by the classic BBC Food Roasted Vegetables Recipe, but feel free to adapt to your personal taste or what’s available in your fridge.
| Vegetable | Amount | Notes |
|---|---|---|
| Red bell pepper | 1, large | Deseeded and cut into chunks |
| Yellow bell pepper | 1, large | Deseeded and cut into chunks |
| Courgette (zucchini) | 1, medium | Sliced into thick rounds |
| Red onion | 1, large | Peeled and cut into wedges |
| Carrot | 2, medium | Peeled and sliced on the diagonal |
| Parsnip | 1, large | Peeled and sliced into batons |
| Cherry tomatoes | 150g (about 1 cup) | Whole |
| Garlic cloves | 4 | Left whole, skin on |
| Olive oil | 3 tbsp | Extra virgin preferred |
| Sea salt | 1 tsp | Or to taste |
| Black pepper | ½ tsp | Freshly ground |
| Dried mixed herbs | 1 tsp | Such as thyme, oregano, or rosemary |
Optional for garnish: fresh parsley or fresh basil, chopped
Equipment
- Large roasting tray (baking sheet with rim)
- Sharp knife
- Chopping board
- Large mixing bowl
- Wooden spoon or spatula
- Parchment paper (optional, for easier cleanup)
- Oven mitts
- Serving platter
Instructions
-
Preheat your oven.
Set the oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Line your roasting tray with parchment paper if desired for easier cleanup.
-
Prepare the vegetables.
Wash, peel, and cut all the vegetables as described above. Try to keep pieces similar in size for even cooking.
Leave garlic cloves whole with their skin on—they will roast to a sweet, mellow flavor.
-
Toss with oil and seasoning.
Place all the chopped vegetables (including cherry tomatoes and garlic) into a large bowl. Add olive oil, sea salt, black pepper, and dried mixed herbs.
Toss well so every piece is evenly coated.
-
Spread on the tray.
Tip the vegetables onto your prepared roasting tray. Spread them out in a single layer—crowding will cause steaming instead of roasting, so use two trays if necessary.
-
Roast in the oven.
Place the tray in the oven and roast for 35–40 minutes, stirring once halfway through. The vegetables should be tender and starting to caramelize at the edges.
-
Check for doneness.
Test the largest piece with a fork—it should go in easily. If you like crispier edges, roast for an extra 5 minutes.
-
Serve and enjoy!
Remove from the oven and allow to cool slightly. Squeeze the roasted garlic out of their skins and toss gently with the vegetables.
Transfer everything to a serving platter and garnish with fresh herbs if you like.
“The secret to perfect roasted vegetables? High heat, enough oil to coat, and plenty of space on the tray.”
Tips & Variations
- Mix it up: Try adding butternut squash, sweet potato, or Brussels sprouts for a seasonal twist.
- Spice lovers: Sprinkle smoked paprika, cumin, or chili flakes for an extra kick.
- Lemon zest: Toss the finished veggies with a little lemon zest and a squeeze of juice for brightness.
- Cheesy finish: Add a sprinkle of vegan parmesan or regular parmesan in the last 10 minutes of roasting for a crispy, savory topping.
- Make it a meal: Serve over Pearl couscous, fresh bread, or tossed with creamy vegan béchamel sauce.
- Batch cooking: Double the recipe and store leftovers in the fridge for up to 4 days. Roast vegetables reheat well and can be added to salads, grain bowls, or sandwiches.
“Don’t be afraid to experiment with whatever is in season—each batch of roasted vegetables is a new adventure!”
Nutrition Facts
This recipe makes about 4 generous servings. Here are estimated nutrition values per serving (without added cheese or extras):
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 23g |
| Protein | 3g |
| Fat | 6g |
| Fiber | 6g |
| Vitamin C | 80% DV |
| Vitamin A | 55% DV |
| Potassium | 600mg |
Note: Nutrition facts will vary depending on the vegetables and oil used.
Serving Suggestions
- As a side dish: Perfect alongside grilled meats, vegan mains, or classic Sunday roasts.
- Bowl meals: Pile high with grains like quinoa, brown rice, or pearl couscous for a hearty vegan bowl.
- Pasta: Toss with your favorite shape and a drizzle of creamy vegan béchamel sauce for a quick dinner.
- Salads: Serve cold or at room temperature over mixed greens, with a splash of balsamic vinegar.
- Sandwiches and wraps: Stuff into pita, ciabatta, or flatbreads with hummus.
- Brunch: Top with a poached egg (or vegan alternative) and serve with homemade bread.
“Roasted vegetables are endlessly adaptable—try them hot, cold, as a side, or the star of the meal!”
Conclusion
Few dishes embody the spirit of home cooking quite like a tray of roasted vegetables. With just a handful of ingredients and a little time in the oven, you can bring out incredible depth and complexity in everyday produce.
The BBC Food Roasted Vegetables Recipe is a springboard for creativity—the perfect base for adding your favorite spices, herbs, or seasonal finds.
Whether you serve these veggies as a vibrant side, fold them into a grain bowl, or enjoy them straight from the tray, this recipe is sure to become a regular in your kitchen. Don’t forget to experiment with your own variations and share your discoveries with friends and family!
And if you’re looking for more ways to celebrate vegetables, check out these delicious recipes: Vegetarian Swiss Chard Recipes for Healthy Meals, Vegetable Boil Recipe for a Quick and Healthy Dinner, and Vegetable Crackers Recipe for Healthy Homemade Snacking.
Happy roasting, and may your kitchen always be filled with the aromas of good food and good company!
📖 Recipe Card: Roasted Vegetables
Description: A simple and delicious way to enjoy a medley of seasonal vegetables. Perfect as a side dish or a main for vegetarians.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 medium carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 1 courgette, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 200g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried mixed herbs
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place all the prepared vegetables in a large roasting tin.
- Drizzle with olive oil and sprinkle with dried herbs.
- Season with salt and pepper and toss well to coat.
- Roast in the oven for 35 minutes, stirring halfway through, until vegetables are tender and golden.
- Serve hot as a side or main dish.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 8 g | Carbs: 16 g
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