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Simple roast vegetables

15 min prep · 40 min cooking · serves 4

A tray of carrots, sweet potato, peppers, courgette and red onion roasted until browned at the edges. It goes with almost any main and leftovers make a good lunch.

  • Easy
  • 1 pan
  • Sheet pan
  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Side
  • Budget friendly

Ingredients

  • 2 carrots, cut into batons
  • 1 large sweet potato, cut into 3 cm chunks
  • 1 red onion, cut into wedges
  • 2 red or yellow peppers, cut into chunks
  • 1 courgette (zucchini), cut into thick half-moons
  • 3 tbsp olive oil
  • 1 tsp dried thyme or mixed herbs
  • salt and black pepper
  • 1 tbsp balsamic vinegar · can skip

Method

  1. Heat the oven to 220°C / 425°F.
  2. Toss the carrots and sweet potato with half the oil and some salt on a large baking tray, and roast for 15 minutes, because they take longer than the rest.
  3. Add the onion, peppers and courgette with the remaining oil, the herbs, and more salt and pepper. Toss everything together and spread it into a single layer.
  4. Roast for 20 to 25 minutes more, turning once, until everything is tender and browned at the edges.
  5. Drizzle with the balsamic vinegar, if using, just before serving.