Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium carrots, sliced; 1 large parsnip, sliced; 1 red onion, chopped; 2 medium potatoes, diced; 1 zucchini, sliced; 3 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Sunday Roast Vegetables with Herbs! Each week, I look forward to selecting fresh veggies from the market and transforming them into a colorful, aromatic dish. Roasting enhances their natural sweetness while the herbs infuse irresistible flavors. The beauty of this recipe lies in its simplicity; just toss your veggies with olive oil and seasonings, pop them in the oven, and let them work their magic. It’s the perfect side dish for any hearty meal or a comforting vegetarian main course.

Created by

Olivia Hayes

Last updated on 2026-01-05T23:04:18.090Z

During one of our Sunday family dinners, I discovered just how versatile roasted vegetables can be. I decided to throw together whatever vegetables I had on hand and let the oven do the work. Roasting brings out a depth of flavor that you won't find in any other cooking method. From the slight caramelization on the carrots to the tender potatoes, it's a symphony of textures and tastes.

What truly elevates the dish is the blend of fresh herbs. I often use rosemary and thyme, which complement the earthy notes of the vegetables beautifully. For an added zing, a sprinkle of lemon juice before serving makes it vibrant and eye-catching, making this dish not only delicious but also visually delightful!

        Why You Will Love This Recipe
        A colorful medley of seasonal vegetables
Herbs add a fresh, aromatic touch
Perfect for any occasion – simple yet elegant

      

The Perfect Vegetable Selection

Selecting the right vegetables for roasting can make all the difference in the final dish. Root vegetables like carrots, parsnips, and potatoes become wonderfully caramelized and sweet when roasted, while zucchini and onions add a gentle, savory contrast. When choosing your vegetables, opt for those that are in season for the best flavor. Keep in mind that even slight variations in size and freshness can impact cooking time, so cut them into uniform pieces for even roasting.

If you want to enhance the dish's vibrant colors, consider adding bell peppers or sweet potatoes. Both bring a different flavor profile and a nutritional boost. For a twist, consider using butternut squash or even Brussels sprouts—just adjust cooking times as needed, since different vegetables may roast at different rates.

Secrets to Flavorful Herbs

Herbs are the soul of this recipe, providing an aromatic complexity that elevates the sweet roasted vegetables. Fresh rosemary and thyme offer a piney, earthy backbone that works beautifully with the natural flavors of the veggies. If you don't have fresh herbs on hand, you can substitute with dried herbs; just remember that dried herbs are more concentrated, so use about one-third of the amount. Also, adding the herbs with the oil helps to release their essential oils, enhancing the dish's overall aroma.

For those exploring different flavor profiles, experimenting with other herbs such as sage or oregano can yield delicious results. You could even infuse your olive oil with garlic or chili flakes prior to roasting for added depth. Just be cautious not to let the garlic burn, as it can turn bitter; consider adding it halfway through the roasting process.

Ingredients

Roast Vegetables

2 medium carrots, sliced
1 large parsnip, sliced
1 red onion, chopped
2 medium potatoes, diced
1 zucchini, sliced
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine all the chopped vegetables. Drizzle with olive oil, and sprinkle with rosemary, thyme, salt, and pepper. Toss well to ensure even coating.

Roast the Vegetables

Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until they are tender and golden brown, stirring halfway through.

Serve

Once cooked, remove from the oven and drizzle with a little lemon juice for brightness. Serve warm and enjoy!

Pro Tips

Feel free to mix and match seasonal vegetables, like bell peppers or butternut squash, to keep things interesting. A hint of balsamic vinegar can also add depth to the flavors.

Make-Ahead Tips

This dish is quite adaptable for meal prep. You can chop the vegetables a day in advance and store them in an airtight container in the fridge to save time. Just be sure to toss them with olive oil and seasonings right before roasting to maintain their freshness. They can also be roasted in a large batch—perfect for using throughout the week in salads or as a side dish.

For an added layer of flavor, consider marinating the chopped vegetables in balsamic vinegar or lemon juice mixed with the olive oil a few hours prior to roasting. This not only enhances the taste but also helps to break down the fibers for a more tender texture. Just remember to adjust your seasoning, as the marinade will add additional saltiness.

Storage and Reheating

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This prevents them from clumping together and allows you to pull out just the amount you need for quick meals.

When reheating, the best method is to place the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through. This helps to revive the crispy edges and robust flavors that can dull in the microwave. Alternatively, a quick stir in a hot skillet can also refresh their texture and taste.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but reduce the roasting time by about 10-15 minutes.

→ What other herbs can I use?

You can use any herbs you like, such as oregano, basil, or even parsley for a fresh touch.

→ Can I prepare the vegetables in advance?

Absolutely! You can chop the vegetables a day in advance and store them in the fridge until you're ready to roast.

→ What should I serve with roasted vegetables?

Roasted vegetables pair wonderfully with any protein, such as grilled chicken or fish, or can be served as a hearty vegetarian dish on their own.