This roasted medley of vegetables recipe celebrates the natural flavors and textures of each component. With a balance of root and green vegetables, it presents vibrant colors and diverse nutrients in a satisfying dish. Roasting intensifies the flavors, while a simple dressing of garlic, basil, salt, and pepper complements the vegetables without overwhelming their innate tastes.
Most of these ingredients can be found in your average home kitchen. However, parsnips and yams might not be as common. Parsnips are root vegetables similar to carrots, but have a sweeter flavor when cooked. Yams, often confused with sweet potatoes, have a more starchy and dry texture. Check these out in the vegetable aisle in your nearest supermarket.
Ingredients for the Roasted Medley of Vegetables
Olive oil: It helps to roast the vegetables evenly and adds a slight flavor.
Yam: Providing a sweet, earthy flavor and a starchy texture.
Parsnip: This root vegetable adds a sweet and slightly nutty flavor.
Baby carrots: They add a sweet, slightly bitter flavor and a crunchy texture.
Zucchini: It adds a soft texture and a mild flavor.
Asparagus: Known for their tender stalks and slightly bitter flavor.
Roasted red peppers: These add a smoky and sweet flavor.
Garlic: It provides a strong, pungent flavor.
Fresh basil: It adds a fresh, sweet, and slightly minty flavor.
Salt: Enhances the overall flavors of the dish.
Black pepper: Adds a mild heat and complexity to the flavors.
One reader, Antoine Ennis says:
This roasted medley of vegetables recipe is a game-changer! The combination of flavors and textures is simply divine. The veggies come out perfectly tender and the roasted red peppers add a delightful touch. It's a healthy and delicious dish that's become a staple in my weekly meal plan. Highly recommended!
Techniques for Perfectly Roasted Vegetables
How to roast the vegetables: Preheat the oven to 425 degrees F and grease two baking sheets with 1 tablespoon of olive oil. Place the yams, parsnips, and carrots onto the baking sheets and bake for 30 minutes. Then, add the zucchini and asparagus, drizzle with the remaining 1 tablespoon of olive oil, and continue baking until all the vegetables are tender, about 30 minutes more.
How to prepare the roasted pepper mixture: Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.
How to serve the roasted medley of vegetables: Add the roasted vegetables to the roasted pepper mixture and toss to mix. Serve at room temperature or cold.
How To Make Roasted Vegetable Medley
Nothing beats a savory vegetarian side dish to encourage you to eat more. This roasted vegetable medley is flavorful and perfect with any entree dish.
Serves:
Ingredients
- 2tbspolive oil,divided
- 1largeyam,peeled and cut into 1 inch pieces
- 1largeparsnip,peeled and cut into 1 inch pieces
- 1cupbaby carrots
- 1zucchini,sliced
- 1bunchasparagus,trimmed and cut into 1 inch pieces
- ½cuproasted red peppers,cut into 1-inch pieces
- 2clovesgarlic,minced
- ¼cupfresh basil,chopped
- ½tspkosher salt
- ½tspground black pepper
Instructions
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Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.
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Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining 1 tablespoon of olive oil.
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Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
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Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.
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Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition
- Calories: 116.32kcal
- Fat: 4.84g
- Saturated Fat: 0.70g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 17.50g
- Fiber: 4.28g
- Sugar: 4.35g
- Protein: 2.29g
- Sodium: 181.30mg
- Calcium: 40.05mg
- Potassium: 553.80mg
- Iron: 1.55mg
- Vitamin A: 176.74µg
- Vitamin C: 37.18mg
Pro Tip for Achieving Perfectly Roasted Vegetables
When roasting a medley of vegetables, it's important to consider the cooking times of each vegetable. Harder vegetables like yams, parsnips, and carrots take longer to cook, so they should be added to the oven first. More tender vegetables like zucchini and asparagus should be added later to prevent them from becoming overcooked and mushy. This way, all the vegetables will be perfectly cooked and ready at the same time.
Time-Saving Tips for Making a Roasted Medley of Vegetables
Prep ahead: Chop and store the vegetables in an airtight container in the fridge the night before to save time on the day of cooking.
Use pre-cut vegetables: Consider using pre-cut vegetables from the grocery store to save time on chopping and preparation.
One-pan cooking: Consider roasting all the vegetables on a single baking sheet to save time on cleaning up multiple dishes.
Batch cooking: Make a large batch of roasted vegetables and store the leftovers for quick and easy meals throughout the week.
Invest in a good knife: A sharp, high-quality knife can make chopping and preparing vegetables much quicker and more efficient.
Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible to save time searching for items while cooking.
Substitute Ingredients For Roasted Vegetable Medley Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable replacement for olive oil in roasting.
yam - Substitute with butternut squash: Butternut squash offers a similar sweet and nutty flavor, and its texture holds up well when roasted.
parsnip - Substitute with celery root (celeriac): Celery root has a similar earthy and slightly sweet flavor, and it becomes tender and caramelizes beautifully when roasted.
baby carrots - Substitute with sliced regular carrots: Sliced regular carrots can be used as a substitute for baby carrots, providing the same sweet flavor and tender texture when roasted.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, offering a similar mild flavor and texture when roasted.
asparagus - Substitute with green beans: Green beans can be roasted to a similar tender-crisp texture and offer a slightly sweet and earthy flavor like asparagus.
roasted red peppers - Substitute with sundried tomatoes: Sundried tomatoes provide a sweet, tangy flavor and a chewy texture, adding depth to the roasted medley of vegetables.
garlic - Substitute with shallots: Shallots can be roasted to a sweet and mellow flavor, similar to garlic, and add a delicious depth of flavor to the dish.
fresh basil - Substitute with fresh parsley: Fresh parsley can be used as a substitute for basil, providing a fresh and herbaceous flavor to the roasted vegetables.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
Presentation Ideas for a Roasted Medley of Vegetables
Elevate the plating: Arrange the roasted vegetables in a visually appealing manner, ensuring a balance of colors and textures on the plate.
Incorporate garnishes: Sprinkle microgreens or edible flowers on top of the roasted vegetable medley to add a pop of color and a touch of elegance.
Utilize unique serving ware: Present the roasted medley of vegetables in individual ceramic ramekins or on slate serving boards to create a sophisticated and modern presentation.
Create a focal point: Place the medley of vegetables on the plate in a way that draws the eye to the vibrant colors and enticing aromas of the dish.
Emphasize precision: Pay attention to the placement of each vegetable, ensuring that they are meticulously arranged to showcase the beauty of each ingredient.
Add a drizzle of balsamic reduction: Use a small squeeze bottle to delicately drizzle a balsamic reduction around the edge of the plate for a touch of acidity and visual appeal.
Consider the negative space: Leave some areas of the plate intentionally empty to create a sense of balance and allow the vegetables to shine as the focal point of the dish.
Essential Kitchen Tools for Making a Roasted Vegetable Medley
- Oven: Used for roasting the vegetables at a high temperature to achieve a caramelized and tender texture.
- Baking sheets: Used to evenly distribute the vegetables for roasting in the oven.
- Large bowl: Used for tossing the roasted peppers and vegetables together with the seasonings.
- Chef's knife: Used for cutting the yams, parsnips, zucchini, and asparagus into uniform pieces for even roasting.
- Cutting board: Provides a stable surface for chopping and preparing the vegetables.
- Garlic press: Used to mince the garlic for the roasted pepper mixture.
- Measuring spoons: Used to accurately measure the salt, pepper, and other seasonings.
- Spatula: Used to toss the vegetables on the baking sheets and to transfer them to the bowl for mixing with the roasted peppers.
Storing and Freezing Roasted Vegetable Medleys
Allow the roasted vegetables to cool completely before storing them in an airtight container or resealable plastic bag. This will help prevent excess moisture from accumulating and keep the vegetables crisp.
Store the cooled roasted vegetable medley in the refrigerator for up to 5 days. They can be enjoyed cold or reheated in the microwave or oven before serving.
If you want to freeze the roasted vegetables for later use, follow these steps:
- Spread the cooled vegetables on a baking sheet lined with parchment paper, ensuring they are not touching each other.
- Place the baking sheet in the freezer for about 2 hours, or until the vegetables are frozen solid.
- Transfer the frozen vegetables to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
Frozen roasted vegetables can be stored in the freezer for up to 6 months. To reheat, simply place the desired amount of frozen vegetables on a baking sheet and heat in a preheated oven at 425°F (220°C) for 10-15 minutes, or until heated through and crisp.
When reheating frozen roasted vegetables, do not thaw them first, as this can cause them to become soggy. Reheating them directly from the freezer will help maintain their texture and flavor.
How To Reheat Leftover Roasted Vegetables
Preheat your oven to 350°F (175°C). Spread the leftover roasted vegetables in a single layer on a baking sheet. Drizzle with a little olive oil and season with salt and pepper if needed. Cover the sheet with foil and place it in the oven for 10-15 minutes, or until the vegetables are heated through.
For a quicker option, you can reheat the roasted vegetables in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through. Stir the vegetables halfway through the reheating process to ensure even heating.
If you have a toaster oven, you can also use it to reheat your roasted vegetables. Preheat the toaster oven to 350°F (175°C), spread the vegetables in a single layer on the toaster oven tray, and heat for 5-7 minutes, or until warmed through.
For a tasty twist, try reheating your roasted vegetables in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the vegetables and sauté for 3-5 minutes, stirring occasionally, until they are heated through and slightly crispy on the edges.
If you have a grill or grill pan, you can also use it to reheat your roasted vegetables. Preheat the grill or grill pan to medium-high heat. Brush the vegetables with a little olive oil and place them on the grill. Cook for 2-3 minutes on each side, or until they are heated through and have nice grill marks.
Interesting Trivia About Roasted Vegetable Medleys
Roasted medley of vegetables is a healthy and delicious dish that provides a variety of essential nutrients.
Budget-Friendly Roasted Vegetable Medley
The cost-effectiveness of this roasted medley of vegetables recipe is quite high. With a simple selection of fresh and affordable ingredients, it offers a nutritious and satisfying meal for a household. The use of seasonal vegetables and minimal additional ingredients keeps the overall cost low. The approximate cost for a household of 4 people is around $15, making it a budget-friendly option. The versatility and health benefits of this dish contribute to its high rating of 9 out of 10.
Is This Roasted Vegetable Medley Healthy?
This roasted medley of vegetables recipe is a healthy and nutritious dish. The recipe features a variety of vegetables, including yams, parsnips, carrots, zucchini, and asparagus, which are all excellent sources of vitamins, minerals, and fiber. The use of olive oil provides healthy monounsaturated fats, while the garlic and basil add flavor without the need for excessive salt or unhealthy additives. The roasting method helps to retain the nutrients in the vegetables while enhancing their natural flavors.
To make this recipe even healthier, consider the following suggestions:
- Use a variety of colorful vegetables to ensure a wide range of nutrients
- Experiment with different herbs and spices, such as rosemary, thyme, or cumin, to add depth and complexity to the flavors without relying on salt
- Reduce the amount of olive oil used, or substitute with a cooking spray to lower the calorie and fat content
- Add a source of lean protein, such as grilled chicken or tofu, to make the dish more balanced and satisfying
- Serve the roasted vegetables over a bed of quinoa, brown rice, or whole wheat couscous for added fiber and complex carbohydrates
Our Editor's Opinion on This Roasted Vegetable Medley
This roasted medley of vegetables recipe is a delightful combination of flavors and textures. The mix of yams, parsnips, carrots, zucchini, and asparagus creates a colorful and nutritious dish. The addition of roasted red peppers, garlic, and fresh basil adds a depth of flavor that elevates the dish to a new level. The cooking method ensures that the vegetables are tender and full of natural sweetness. This recipe is versatile and can be served as a side dish or as a main course with added protein. It's a perfect way to enjoy the bountiful harvest of fresh vegetables.
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Why trust this Roasted Vegetable Medley Recipe:
This recipe offers a delightful medley of roasted vegetables that are bursting with flavor and nutrients. The combination of yams, parsnips, carrots, zucchini, and asparagus provides a diverse array of textures and tastes. The addition of roasted red peppers and fresh basil elevates the dish with a delightful pop of color and freshness. With a drizzle of olive oil and a sprinkle of kosher salt and ground black pepper, this recipe promises a harmonious blend of savory and sweet flavors. Trust in this recipe to deliver a delectable and wholesome vegetarian dish that will surely impress your taste buds.
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