Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6.0
Ingredients: 3 medium carrots, peeled and cut into chunks; 2 medium potatoes, diced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 large red onion, quartered; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Comfort Food

I love nothing more than a beautifully roasted array of vegetables on a Sunday! This Sunday Roast Vegetables with Herbs recipe transforms ordinary veggies into a flavor-packed side dish that steals the show. The combination of fresh herbs and the natural sweetness from the roasting process brings out the best in every bite. Plus, it's incredibly easy to prepare, making it a perfect addition to any family gathering or cozy dinner at home. Trust me, your taste buds will thank you for this delightful treat!

Created by

Eliza Thornton

Last updated on 2026-01-06T10:16:12.401Z

During my first attempt at roasting vegetables, I was amazed by how simply cooking them can enhance their natural flavors. By mixing a variety of colorful vegetables such as carrots, potatoes, and bell peppers, I discovered that their inherent sweetness comes to life when roasted. The key is using fresh herbs like rosemary and thyme, which not only add flavor but also elevate the dish visually.

What I found intriguing was the importance of cutting the vegetables uniformly to ensure even cooking. I also recommend tossing them in olive oil rather than butter to achieve a lighter yet crispy texture. This Sunday Roast has quickly become a staple in my home dinners, and the leftovers are perfect for weekday lunches!

        Why You Will Love This Recipe
        A delightful mix of seasonal vegetables.
Fragrant herbs elevate the flavor profile.
Perfect as a side dish or standalone meal.

      

Choosing the Right Vegetables

The beauty of this roast lies in the selection of seasonal vegetables. While the recipe suggests carrots, potatoes, zucchini, and bell peppers, feel free to experiment with whatever you have on hand. Root vegetables like parsnips or sweet potatoes add a lovely sweetness, whereas vegetables like asparagus or Brussels sprouts can provide a different texture. Just keep in mind that evenly sized pieces promote uniform cooking.

When preparing your vegetables, try to cut them into similar sizes, ideally about 1 to 2 inches. This ensures that everything roasts evenly within the 35-40 minute timeframe. If you prefer a slight crunch, you can even under-roast them by a few minutes, but keep a close eye to prevent them from becoming too soft.

Enhancing Flavor with Fresh Herbs

Using fresh herbs can significantly elevate the flavor of your roasted vegetables. While dried thyme and rosemary work beautifully in this recipe, consider adding a handful of fresh chopped parsley or basil right before serving for brightness and color. If you're feeling adventurous, a sprinkle of smoked paprika can introduce an unexpected depth.

For those wanting a bit of heat, a pinch of red pepper flakes can be tossed in with the oil and seasoning. This small addition can transform the entire dish, turning your Sunday roast into something uniquely satisfying.

Storage and Leftover Ideas

Leftovers from this Sunday Roast Vegetables can easily be stored in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over medium heat to restore their texture or pop them back into the oven at 350°F (175°C) for about 10-15 minutes, just until heated through. They also make a great addition to salads or can be used as a filling for wraps.

You can also freeze the roasted vegetables, though be aware they may lose some texture once thawed. Spread them out on a baking sheet to freeze them individually before transferring to a freezer bag if you want them to retain their shape. Just remember to cook from frozen and keep an eye on them as they may cook faster than you expect!

Ingredients

Gather these fresh ingredients for a wholesome roast:

Ingredients

3 medium carrots, peeled and cut into chunks
2 medium potatoes, diced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large red onion, quartered
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Make sure to use fresh herbs for the best flavor!

Instructions

Follow these simple steps to roast your vegetables perfectly:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine all the chopped vegetables.

Season and Toss

Drizzle the olive oil over the vegetables, then add thyme, rosemary, salt, and pepper. Toss well to coat.

Arrange on a Baking Sheet

Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.

Roast

Roast in the preheated oven for 35-40 minutes until golden brown, stirring halfway through.

Serve

Once done, remove from the oven and serve hot as a delicious side dish.

Enjoy your perfectly roasted vegetables!

Pro Tips

For added flavor, sprinkle some grated parmesan cheese on top before serving.

Serving Suggestions

These Roast Vegetables make an excellent accompaniment to a variety of main courses, from roasted chicken to grilled fish. Consider serving them alongside a rich gravy or a simple vinaigrette to enhance their flavors further. You can even toss them with cooked grains like quinoa or farro and add a dollop of Greek yogurt for a colorful and nutritious meal.

If you're hosting, serve these roasted veggies as a centerpiece on a large platter, garnished with additional fresh herbs. This not only makes for an attractive presentation but also allows your guests to serve themselves according to their preferences.

Variations to Try

Feel free to customize the vegetables based on your personal preference or seasonal availability. Adding cauliflower or broccoli, for example, will contribute a different flavor and nutrition profile. For a Mediterranean twist, include eggplant or cherry tomatoes, adjusting the herbs to include oregano and adding a squeeze of lemon juice post-roasting.

For a heartier dish, you can incorporate chickpeas or lentils into the mix. Roasting legumes alongside the vegetables for the last 20 minutes can provide a satisfying texture while adding protein, making it a suitable vegetarian main dish.

Troubleshooting Common Issues

If your vegetables aren't browning as expected, make sure not to overcrowd the baking sheet. The vegetables need room to allow steam to escape, promoting caramelization. A single layer with space in between each piece is ideal. Using parchment paper can also help prevent sticking while enabling even cooking.

For any vegetables that seem softer than you'd like after roasting, consider letting them roast a bit longer next time. If necessary, you can remove crispy vegetables early and allow heartier ones to continue until they reach that perfect golden brown finish on the edges.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, but they may not achieve the same crispy texture as fresh vegetables.

→ What other vegetables can I use?

Feel free to add Brussels sprouts, sweet potatoes, or any of your favorites!

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

→ Can I prepare this dish in advance?

You can chop the vegetables and season them a few hours before roasting.