Roasted Potatoes and Vegetables Recipe for Easy Dinners

Roasted potatoes and vegetables make for an incredibly comforting and versatile dish that fits perfectly into any meal, whether it’s a cozy family dinner or a casual weeknight side. The magic lies in how simple ingredients — fresh potatoes, colorful veggies, and fragrant herbs — transform into golden, caramelized perfection in the oven.

Not only does roasting enhance the natural sweetness and flavor of vegetables, but it also creates a satisfying texture that’s crispy on the outside and tender on the inside.

This recipe is perfect for beginners and seasoned cooks alike because it requires minimal prep but delivers maximum taste. Plus, it’s easily adaptable to whatever vegetables you have on hand, making it a great way to reduce food waste.

Whether you’re looking for a healthy side or a hearty vegetarian main, this roasted potatoes and vegetables recipe will soon become a staple in your kitchen.

Why You’ll Love This Recipe

There are so many reasons to love roasted potatoes and vegetables! First, it’s incredibly easy to prepare and requires just a handful of simple ingredients that you probably already have in your pantry.

Roasting concentrates the flavors, giving you a deliciously savory and slightly sweet dish with minimal effort.

This recipe is highly customizable — swap in your favorite seasonal vegetables or adjust the seasoning to suit your taste. It’s also naturally gluten-free, vegan, and packed with fiber and essential nutrients.

Whether you’re cooking for yourself, family, or guests, this dish complements almost any cuisine and pairs beautifully with many main dishes.

Plus, leftovers reheat beautifully, making it a convenient option for meal prep. If you’re interested in exploring more vegetarian and vegan recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion for inspiration.

Ingredients

• 1.5 pounds (700g) baby potatoes, halved or quartered
• 2 cups carrots, peeled and cut into 1-inch pieces
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 medium zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary (or fresh, finely chopped)
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Equipment

• Large mixing bowl
• Baking sheet (preferably rimmed)
• Parchment paper or silicone baking mat (optional, for easy cleanup)
• Sharp knife and cutting board
• Measuring spoons
• Spatula or tongs
• Oven

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for achieving crispy edges and beautifully roasted vegetables.
2. Prepare the vegetables. Wash and cut the potatoes into halves or quarters depending on size. Peel and chop carrots, slice the zucchini, cut the bell peppers into chunks, and wedge the onion.
3. Combine the vegetables in a large mixing bowl. Add the olive oil, garlic powder, rosemary, thyme, salt, and pepper.
4. Toss everything together until the vegetables are evenly coated. Use your hands or a spatula to make sure every piece is well coated with oil and seasonings.
5. Line your baking sheet with parchment paper or a silicone mat. This step is optional but helps with cleanup and prevents sticking.
6. Spread the vegetables out in an even layer on the baking sheet. Avoid overcrowding so they roast evenly and get crispy.
7. Place the baking sheet in the preheated oven. Roast for 30-35 minutes, turning the vegetables halfway through to ensure all sides are browned and crisp.
8. Check for doneness. The potatoes should be tender when pierced with a fork, and the vegetables should have a nice caramelized color.
9. Remove from the oven and garnish with fresh parsley if desired. Serve hot as a side or a light main dish.

Tips & Variations

Tip: For extra crispy potatoes, parboil them for 5 minutes before roasting. This softens them slightly and allows the oven to crisp the outside faster.

Variation: Swap out the vegetables depending on the season or your preferences. Brussels sprouts, sweet potatoes, cauliflower, or asparagus all work wonderfully.

Seasoning idea: Add a pinch of smoked paprika or a dash of homemade chili powder for a smoky, spicy kick.

Make it a meal: Toss in some chickpeas or tofu cubes during the last 10 minutes of roasting for protein-packed goodness.

Nutrition Facts

Note: Nutrition values are approximate and will vary based on exact ingredients and portion sizes.

Serving Suggestions

This roasted potatoes and vegetables dish pairs beautifully with a variety of meals. Serve it alongside grilled tofu or tempeh for a vegan-friendly protein boost, or as a hearty side to baked lentil loaf or your favorite plant-based burger.

For a Mediterranean twist, drizzle with a little tahini sauce or sprinkle crumbled vegan feta cheese on top. If you’re in the mood for something lighter, toss the roasted veggies into a fresh salad or grain bowl, such as quinoa or farro, for a nutritious and filling meal.

Looking for more wholesome vegetable recipes? Try the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

Conclusion

Roasted potatoes and vegetables are a simple yet satisfying dish that brings warmth and flavor to any table. With minimal prep and a short roasting time, it’s an ideal recipe for busy weeknights or casual entertaining.

The crispy exterior, tender interior, and rich aroma of herbs make each bite a delight.

Because this recipe is so flexible, you can easily swap vegetables or adjust seasonings to keep it fresh and interesting every time you make it. Whether you’re cooking for yourself or a crowd, it’s a nutritious, budget-friendly choice that everyone will enjoy.

For more nutritious and delicious plant-based recipes, be sure to visit Best Vegetarian Recipes No Dairy for Delicious Meals for even more culinary ideas.

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