Save to Pinterest This vibrant tray-bake combines carrots, parsnips, bell peppers, red onion, zucchini, cherry tomatoes, and baby potatoes, tossed with olive oil and aromatic seasonings. Roasted at high heat, the vegetables develop natural sweetness and appealing caramelized edges. The dish comes together with minimal prep—just chop, season, and roast. Fresh parsley and balsamic glaze add bright finishing touches.
The smell of roasting garlic and thyme filling the apartment is one of the best feelings after a long day. It is simple, unpretentious food that somehow tastes fancy enough for guests. I love how the vegetables caramelize in the oven without much effort. This tray bake has saved me on countless busy weeknights.
I once made a giant batch of this for a potluck when I forgot to buy anything else. Everyone crowded around the tray, picking at the charred tomatoes and crispy potato edges before we even sat down. It was a reminder that sometimes the most basic foods are the biggest crowd pleasers. We ended up eating standing up in the kitchen because no one wanted to leave the tray.
Ingredients
- Large carrots and parsnips: These root vegetables provide a hearty base and become incredibly sweet when roasted.
- Bell peppers: They add a burst of color and a slight smokiness to the mix.
- Red onion: Wedges of onion caramelize beautifully and add a savory depth.
- Zucchini: Sliced into thick rounds it offers a softer texture to contrast the roots.
- Cherry tomatoes: They blister in the heat creating juicy bursts of flavor.
- Baby potatoes: Halved they roast up crispy on the outside and soft on the inside.
- Olive oil: This is essential for helping the spices stick and encouraging browning.
- Sea salt and black pepper: Simple seasonings that elevate the natural flavors of the vegetables.
- Dried thyme and rosemary: These herbs add an earthy aroma that pairs perfectly with roasted roots.
- Smoked paprika: It brings a subtle warmth and a gorgeous reddish hue to the dish.
- Garlic: Minced garlic becomes mellow and sweet rather than sharp when roasted.
- Fresh parsley: A sprinkle of green at the end makes the dish look vibrant.
- Balsamic glaze: A drizzle adds a tangy acidity that cuts through the richness of the oil.
Instructions
- Preheat and Prepare:
- Heat your oven to 220°C (430°F) and line a baking tray with parchment paper.
- Combine the Vegetables:
- Toss all the prepared carrots, parsnips, peppers, onion, zucchini, tomatoes and potatoes in a large bowl.
- Add Seasonings:
- Pour in the olive oil and add the salt, pepper, thyme, rosemary, paprika and minced garlic then toss well.
- Arrange the Tray:
- Spread the mixture in a single layer ensuring the pieces have space to roast.
- Roast:
- Bake for 30 to 35 minutes but remember to stir halfway through for even cooking.
- Finish and Garnish:
- Remove the tray from the oven and drizzle with balsamic glaze and parsley if you like.
- Serve:
- Bring the tray straight to the table and serve it hot with your favorite grains or crusty bread.
Save to Pinterest My partner used to turn their nose up at parsnips until they tried them roasted this way. Seeing the surprise on their face when they realized they loved the earthy sweetness was hilarious. Now parsnips are a crucial addition whenever we fire up the oven. It is funny how a little heat and time can completely change a perspective.
Choosing the Best Produce
Try to pick vegetables that are roughly the same size so they cook evenly. If the potatoes are huge and the carrots are tiny you will end up with burnt carrots and hard potatoes. I usually cut the harder root vegetables slightly smaller than softer things like zucchini. This little trick saves you from serving undercooked dinner.
Getting That Perfect Caramelization
Do not be afraid of high heat because that is what creates the delicious crispy edges. The sugars in the vegetables need that intense blast of heat to brown properly. If the oven is not hot enough you will just end up with soft steamed veggies. I always crank the dial up to get those golden brown spots.
Serving Suggestions
This dish is incredibly versatile and can anchor a meal or just sit alongside one. I love piling it onto a bed of fluffy quinoa for a hearty lunch. It also works perfectly tucked inside a warm wrap with some hummus.
- Crusty bread is essential for sopping up the leftover juices.
- A dollop of vegan sour cream adds a nice creamy contrast.
- Try serving it over a bed of fresh arugula for a warm salad.
Save to Pinterest There is nothing quite like a tray full of warm, colorful vegetables to make you feel nourished. I hope this becomes a staple in your kitchen rotation just as it has in mine.
Recipe Questions & Answers
- → What vegetables work best for roasting?
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Root vegetables like carrots, parsnips, and potatoes roast beautifully, developing sweetness. Bell peppers, zucchini, and cherry tomatoes add color and complement the hearty roots with their tender texture.
- → How do I prevent vegetables from becoming soggy?
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Spread vegetables in a single layer without overcrowding the tray. This allows hot air to circulate, ensuring even cooking and caramelization rather than steaming.
- → Can I prepare this ahead of time?
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Yes, chop and season the vegetables up to 4 hours in advance. Keep them refrigerated in an airtight container, then roast when ready to serve for best results.
- → What herbs enhance roasted vegetables?
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Dried thyme and rosemary provide earthy notes that deepen during roasting. Smoked paprika adds subtle heat and richness, while fresh parsley brightens the finished dish.
- → How can I add protein to this tray?
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Scatter canned chickpeas over the vegetables before roasting, or serve alongside grilled tofu, tempeh, or your favorite protein for a complete, satisfying meal.
