Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cups baby potatoes, halved; 2 cups carrots, sliced; 1 cup bell peppers, chopped; 1 medium red onion, quartered; 3 tablespoons olive oil; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; Salt and pepper to taste

Highlighted under: Comfort Food

I love making Sunday Roast Vegetables with Herbs as a comforting side dish that brings a touch of home to any meal. When I roast seasonal vegetables, the natural sugars caramelize beautifully, creating a sweet and savory depth that pairs perfectly with any main course. Dressing them simply with fresh herbs elevates their flavor, and the colorful presentation makes it a feast for the eyes. There’s something so satisfying about gathering around the table and enjoying the fruits of my labor with loved ones, making every bite taste even better.

Created by

Madison Cole

Last updated on 2026-01-06T00:19:15.455Z

Preparing Sunday Roast Vegetables with Herbs has become a cherished tradition in my kitchen. I often select a variety of colorful vegetables like carrots, potatoes, and bell peppers for a delightful medley. The secret lies in tossing them with olive oil, salt, and fresh herbs, which not only enhances their flavor but also creates that irresistible roasted aroma that fills my home. Each bite captures the essence of rustic cooking, making the meal feel special.

One tip I always share is to let the vegetables roast undisturbed for the first 20 minutes. This allows them to develop a gorgeous golden hue and crispy texture. I sometimes experiment with different herbs based on the season, but rosemary and thyme are my all-time favorites. The combination is simply divine!

        Why You'll Love This Recipe
        Aromatic herbs that elevate the flavor profile
Colorful and visually appealing presentation
Perfectly caramelized edges for added texture

      

Choosing the Right Vegetables

When preparing Sunday Roast Vegetables, selecting the right mix can elevate the dish significantly. Baby potatoes, carrots, bell peppers, and red onions create a harmonious blend of flavors and textures. Baby potatoes provide a creamy interior, while carrots add sweetness and color. Bell peppers contribute a tender crunch, and red onions lend a mild savory note. Feel free to swap any of these with seasonal vegetables like parsnips or sweet potatoes to keep the dish fresh and exciting each week.

The size of your vegetable cuts is essential for even roasting. Aim for uniform pieces, about 1 to 1.5 inches in size. This ensures that everything cooks at the same rate, avoiding undercooked or burnt portions. In my experience, cutting the vegetables too small can lead to overcooking, while larger chunks might remain raw in the center, so precision in cutting is key.

Perfecting the Roasting Technique

Roasting at 400°F (200°C) allows for optimal caramelization, creating those delightful golden edges. This temperature is high enough to promote browning without drying out the vegetables. For optimal results, ensure your oven is preheated before placing the baking sheet inside. If you're using a convection oven, you may consider reducing the temperature by 25°F (approximately 15°C) to prevent overcooking.

Don’t be afraid to stir your vegetables halfway through the roasting process! This helps them brown evenly and prevents any sticking to the pan. I often set a timer for 15 minutes after the initial 30 minutes, allowing me to monitor progress without interrupting the cooking. Look for a golden brown color and a tender texture; these are signs that your vegetables are perfectly roasted.

Ingredients

Gather these fresh ingredients to create your beautiful roast vegetables:

Ingredients

2 cups baby potatoes, halved
2 cups carrots, sliced
1 cup bell peppers, chopped
1 medium red onion, quartered
3 tablespoons olive oil
2 teaspoons dried rosemary
2 teaspoons dried thyme
Salt and pepper to taste

Make sure to wash and chop your vegetables before starting the roasting process!

Instructions

Follow these steps to create your roast vegetables:

Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure even cooking.

Prepare the Vegetables

In a large mixing bowl, combine all the cut vegetables. Drizzle with olive oil, and sprinkle with rosemary, thyme, salt, and pepper.

Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30–40 minutes, stirring halfway through.

Check for Doneness

The vegetables are done when they are tender and golden brown. Remove from oven and let cool slightly before serving.

Serve your beautifully roasted vegetables alongside your favorite main dish!

Pro Tips

Feel free to mix and match seasonal vegetables to add variety to this dish. For an extra touch, squeeze some fresh lemon juice over them before serving.

Make-Ahead Tips

If you're planning ahead, you can wash and cut the vegetables a day prior to roasting. Store them in an airtight container in the refrigerator to maintain freshness. When ready to cook, just toss them with the olive oil and herbs. This pre-preparation can save you time on busy Sunday mornings and still yield a delicious side.

Alternatively, you can roast a larger batch of vegetables and store leftovers in the fridge for up to three days. To reheat, spread them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain that roasted texture.

Serving Suggestions

These roasted vegetables complement a variety of main dishes, from roast chicken to grilled fish, or even vegetarian options like stuffed bell peppers. A sprinkle of fresh parsley or a drizzle of balsamic glaze just before serving can enhance the dish's presentation and flavor, adding a burst of freshness.

For a complete meal, consider tossing the warm vegetables with cooked quinoa or farro, adding a handful of feta cheese and a squeeze of lemon juice. This transforms your Sunday Roast Vegetables into a nourishing salad, perfect for a light lunch or side at your family dinner.

Questions About Recipes

→ Can I use frozen vegetables?

While fresh vegetables yield the best results, you can use frozen ones. Just be sure to thaw and pat them dry before roasting to avoid excess moisture.

→ What herbs work best for this recipe?

Rosemary and thyme are excellent choices, but you can also try oregano, basil, or sage for different flavor profiles.

→ How do I store leftovers?

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwaved.

→ Can I make this dish ahead of time?

Yes, you can prep the vegetables and season them a few hours in advance. Just roast them fresh before serving for the best flavor.