Oven roasted vegetables are an easy British-style traybake of tender, caramelised seasonal vegetables tossed with olive oil, herbs and a little seasoning. This dependable method balances different cooking times, so you get browned edges without ending up with burnt onions or undercooked potatoes.
Ingredients
- 500 g floury potatoes, such as Maris Piper, scrubbed and cut into 3 cm chunks
- 2 medium carrots (about 200 g), peeled and cut into thick diagonal slices
- 1 medium red onion, peeled and cut into 8 wedges
- 1 red pepper, deseeded and cut into 3 cm pieces
- 1 medium courgette, cut into thick half-moons
- 200 g broccoli, cut into small florets, with the tender stem sliced
- 3 tbsp olive oil
- 1 tsp dried mixed herbs or dried thyme
- ½ tsp fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley, optional, to finish
Instructions
- Heat the oven to 220°C conventional or 200°C fan, Gas Mark 7. Put a large, sturdy roasting tin in the oven while it heats. A hot tin helps the potatoes start to brown, but use oven gloves when handling it.
- Prepare the potatoes and carrots, keeping their pieces roughly similar in thickness. Put them in a large bowl with 1½ tablespoons of the oil, the dried herbs, salt and pepper. Toss until coated.
- Carefully take the hot tin from the oven and spread the potatoes and carrots across it in one layer. Leave a little space between pieces; if they are crowded, they will steam rather than roast. Roast for 15 minutes.
- Meanwhile, add the onion, pepper and courgette to the bowl. Toss with the remaining 1½ tablespoons of oil. After the first 15 minutes, turn the potatoes and carrots, then add these vegetables to the tin, spreading everything out again.
- Roast for a further 10 minutes. Add the broccoli florets and sliced stem, turning the other vegetables as you do so. Return the tin to the oven for 10–15 minutes, until the potatoes are browned and tender when pierced with a knife, the carrots are soft, and the broccoli has browned tips but is not burnt.
- Check the pieces at the edges first, as ovens and tray positions vary. If some vegetables are ready before the potatoes, lift them onto a warm plate and give the potatoes a few extra minutes. Taste and add salt or pepper as needed, then scatter with parsley if using. Serve hot.
Tips
- Choose the right tin: Use a large shallow roasting tin, or divide the vegetables between two tins. A crowded tray traps moisture and makes vegetables soft instead of caramelised.
- Cut for even cooking: Potatoes and carrots need longer than courgette, pepper and broccoli, which is why they go in stages. Keep the potatoes in small chunks and the quicker-cooking vegetables in generous pieces so they do not collapse.
- Adjust the oil and seasoning: The vegetables should have a light, even coating, not be swimming in oil. If you use salted butter or a salty seasoning blend, reduce the added salt and taste before serving.
- Use what you have: Parsnips, squash, cauliflower or red onion can replace vegetables in the recipe. Cut firm roots to a similar size to the potatoes and add softer vegetables later. For a gluten-free or vegan meal, this recipe is naturally suitable as written; check any seasoning blends you add.
Serving Suggestions
Serve the traybake as a side with roast chicken, sausages, baked salmon or a nut roast. It also makes a satisfying vegetarian main with warm chickpeas or butter beans, a spoonful of plain yoghurt or hummus, and crusty bread. For a simple lunch, pile leftovers into a bowl with leafy greens and a lemony dressing. Add fresh parsley, a squeeze of lemon or a little grated hard cheese just before serving, rather than roasting delicate garnishes on the tray.
Variations
For a Mediterranean flavour, swap the mixed herbs for dried oregano and add halved cherry tomatoes for the final 10–12 minutes. For a warmer, lightly spiced version, toss the oil with 1 teaspoon smoked paprika and a pinch of ground cumin. You can also use a teaspoon of Dijon mustard mixed into the oil for extra savoury depth. To make the tray more filling, add a drained 400 g tin of chickpeas during the final 15 minutes; pat them dry first so they roast rather than release excess water. Avoid adding honey or other sugary glazes until the last few minutes, as they can burn at this oven temperature.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container within 2 hours of cooking. Keep them chilled at 5°C or below and use within 3–4 days. Reheat only the portion you need, until piping hot throughout; in the UK, the Food Standards Agency advises reheating leftovers only once. For best texture, spread the vegetables on a baking tray and heat at 200°C conventional or 180°C fan for about 10–15 minutes, turning once. A microwave is quicker, usually 2–3 minutes depending on the portion and appliance, but the vegetables will be softer. Do not leave cooked vegetables at room temperature for extended periods.
Frequently Asked Questions
Can I roast all the vegetables at the same time?
It is possible, but the quick-cooking vegetables may become very soft before the potatoes are done. Adding the onion, pepper, courgette and broccoli in stages gives you more even results. If you do roast everything together, cut the potatoes and carrots smaller and check the tray frequently.
Why are my roasted vegetables soggy?
The most common reasons are an overcrowded tin, vegetables that are wet after washing, or an oven that is not fully hot. Dry the vegetables well, preheat the oven and use two tins if needed. Turn the pieces rather than piling them on top of one another.
Do I need to parboil the potatoes?
No. Chunks of floury potato will cook through in the time given, provided they are no larger than about 3 cm and the oven is properly heated. If your pieces are bigger, allow extra time and check the centres with a knife before serving.
Can I prepare the vegetables ahead?
You can wash and cut most of them up to a day ahead, then cover and refrigerate them. Keep cut potatoes submerged in cold water in the fridge to prevent browning; drain and dry them thoroughly before oiling. For the crispest result, roast just before serving.
Can I freeze oven roasted vegetables?
You can freeze them, although courgette and pepper tend to soften after thawing. Cool the vegetables quickly, freeze in a sealed container for up to 3 months, and thaw in the fridge before reheating until piping hot. The texture is best when leftovers are refrigerated rather than frozen.
How can I tell when they are done?
The potatoes and carrots should be tender in the centre when pierced with a knife, with golden, browned edges. The other vegetables should be softened and lightly caramelised. If the edges are browning too quickly while the centres remain firm, lower the oven slightly and continue cooking until tender.