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 large carrots, peeled and sliced; 1 large red bell pepper, chopped; 1 medium zucchini, sliced; 2 medium potatoes, diced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 3 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Sunday Roast Vegetables with Herbs as it brings a warm, comforting vibe to our family gatherings. The bright colors and aromatic herbs create an inviting dish that pairs perfectly with any main course. Roasting the vegetables enhances their natural sweetness and flavors, and I often experiment with different vegetable combinations based on what's in season. This recipe has become a staple in our home, as it's simple yet packed with flavor, and it's a great way to make use of leftover vegetables too.

Created by

Lydia Spencer

Last updated on 2026-01-06T10:01:19.832Z

When I first tried roasting vegetables with herbs, I was amazed by how a simple preparation could elevate the dish to another level. The combination of fresh rosemary, thyme, and garlic creates a beautiful aroma as the vegetables caramelize in the oven. I remember the first time I served this to guests; they couldn’t believe how delicious veggies could be!

A tip I discovered is to cut the vegetables into similar sizes for even cooking. Choosing a mix of root vegetables, like carrots and potatoes, along with some seasonal ones, such as zucchini or bell peppers, adds variety and keeps things interesting. Trust me, once you try this, you’ll want to make it every Sunday!

        Why You'll Love This Recipe
        The vibrant color and aroma will brighten up your dinner table.
A customizable dish that you can adapt to any season or occasion.
Healthy and delicious, perfect for both casual meals and special celebrations.

      

Choosing the Right Vegetables

When it comes to Sunday Roast Vegetables, the choice of vegetables can significantly impact the dish's flavor and texture. Root vegetables like carrots and potatoes hold up well in the oven, becoming golden and caramelized, while softer vegetables like bell peppers and zucchini add a hint of sweetness. For a different flavor profile, consider seasonal vegetables such as butternut squash in the fall or asparagus in the spring. Just remember that cooking times may vary based on their size and density.

Feel free to experiment with your favorite vegetables. If you're craving a bit of heat, adding radishes or sweet potatoes can offer a unique twist. Additionally, if you find yourself with an overabundance of greens like broccoli or Brussels sprouts, they can also roast nicely alongside your other choices. Just keep in mind that you might want to add them halfway through roasting to prevent overcooking.

Enhancing Flavor with Herbs

Herbs play a crucial role in elevating the taste of roasted vegetables. Fresh rosemary and thyme infuse the dish with aromatic flavors that complement the natural sweetness of the veggies. For a more intense flavor, consider roughly chopping the herbs before adding them to release more oils. I also recommend adjusting the amount based on your personal preference; a little extra thyme can deepen the herbaceous notes, especially if roasted toward the end.

If you don't have fresh herbs on hand, dried herbs can be a good substitute, though they are more potent. Use one-third the amount of dried herbs as you would fresh, and add them earlier in the roasting process for optimal flavor release. Also, don't hesitate to play around with other herbs like oregano or basil for a different twist!

Tips for Perfect Roasting

Roasting vegetables is all about getting that perfect balance of texture and caramelization. To achieve this, ensure that your vegetables are cut to similar sizes; this ensures even cooking. A well-heated baking sheet can also help achieve that desirable golden-brown exterior, so consider preheating the sheet for about 15 minutes before adding the vegetables. This is one of my favorite tricks for getting perfectly roasted vegetables every time.

Make sure to space the vegetables out on the baking sheet, avoiding overcrowding. If you're using a lot of vegetables, you might want to roast them in batches. Overcrowding leads to steaming rather than roasting, which can result in soggy vegetables. A quick stir halfway through roasting helps promote even browning, so keep an eye on your timer and rearrange them as needed.

Ingredients

Gather these fresh ingredients to start your delicious Sunday Roast Vegetables:

Vegetables

2 large carrots, peeled and sliced
1 large red bell pepper, chopped
1 medium zucchini, sliced
2 medium potatoes, diced
1 red onion, cut into wedges
1 cup cherry tomatoes
3 cloves garlic, minced

Herbs and Seasoning

2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
3 tablespoons olive oil
Salt and pepper to taste

Feel free to mix and match vegetables based on your preference!

Instructions

Follow these easy steps to create your Sunday Roast Vegetables:

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine the sliced carrots, bell pepper, zucchini, potatoes, onion, and cherry tomatoes.

Add Herbs and Seasoning

Drizzle the olive oil over the vegetables, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss until the vegetables are well coated.

Roast the Vegetables

Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 35-45 minutes, or until golden brown and tender, stirring halfway through.

Serve

Once done, remove from the oven and serve warm as a delightful side dish.

Enjoy your flavorful Sunday Roast Vegetables!

Pro Tips

For a touch of sweetness, add a drizzle of balsamic vinegar before serving. Experiment with different herbs for varied flavors.

Storing Leftover Vegetables

If you find yourself with leftover roasted vegetables, you can store them in an airtight container in the refrigerator for up to four days. They make a great addition to salads or can be reheated as a quick side dish. Simply spread them out on a baking sheet, drizzle with a bit of olive oil, and roast at 375°F (190°C) for about 10–15 minutes to re-crisp them.

For longer storage, consider freezing your roasted vegetables. Allow them to cool completely before placing them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They can be stored for up to three months — great for quick weeknight meals.

Serving Suggestions

Roasted vegetables are incredibly versatile and can add color and nutrition to many dishes. They pair beautifully with roasted meats, such as chicken or beef, making them perfect for holiday gatherings. For a lighter option, serve them over grains like quinoa or rice, drizzled with a simple vinaigrette to enhance the dish further.

Consider making a hearty wrap or sandwich by layering the roasted vegetables with hummus and fresh greens in a tortilla or bread. This not only makes for a delicious lunch but also ensures you incorporate those fantastic flavors into a different culinary experience.

Variations to Try

Don't hesitate to put your own spin on this recipe by incorporating different spices. A pinch of smoked paprika or a dash of chili flakes adds warmth if you're in the mood for something zesty. Similarly, swapping out the potatoes for sweet potatoes introduces a pleasant sweetness and enhances the dish's nutritional profile.

Additionally, once the vegetables are roasted, consider tossing them with a splash of balsamic vinegar or lemon juice before serving. This brightens the flavors and adds an additional layer of complexity that can make even simple roasted vegetables feel like a gourmet dish.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, you can use frozen vegetables, but be sure to adjust the cooking time as they may need less time to roast.

→ What can I serve these roasted vegetables with?

These vegetables pair beautifully with roasted meats, grilled fish, or as a topping for salads.

→ Can I make this dish ahead of time?

Yes, you can prepare the vegetables ahead and roast them just before serving for the best taste and texture.

→ What herbs work best for this recipe?

Rosemary and thyme are classic choices, but you can also experiment with oregano, basil, or parsley for different flavors.