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: 3 medium carrots, cut into chunks; 2 medium potatoes, diced; 1 medium sweet potato, diced; 1 red onion, sliced; 1 zucchini, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 2 teaspoons fresh rosemary, chopped; 2 teaspoons fresh thyme, chopped

Highlighted under: Feel-Good Plates

I absolutely love preparing Sunday Roast Vegetables with Herbs as a delightful centerpiece for my family gatherings. The colorful assortment of veggies not only adds vibrancy to our table but infuses the house with an irresistible aroma as they roast. Each bite brings a comforting warmth that complements our meal perfectly. By using a blend of fresh herbs, I elevate the flavors and make this dish a staple in our household. It’s simple yet satisfying, and I can’t wait to share how to create this tasty side dish!

Created by

Jenna Rowland

Last updated on 2026-01-06T00:52:14.236Z

When I first experimented with roasting vegetables, I was amazed by how their flavors transformed with just a bit of heat and time. I love using a mix of root vegetables like carrots, potatoes, and sweet potatoes, ensuring they achieve that perfect caramelization. Each variety brings its unique taste and texture, making every bite a little adventure on the palate.

To enhance the flavor profile even further, I toss the veggies in a blend of rosemary and thyme, which gives them a fragrant and earthy quality. I like to roast them until golden brown, occasionally flipping them to ensure even cooking. This method not only brings out their natural sweetness but also keeps them wonderfully tender.

Why You'll Love This Recipe
A colorful medley of seasonal vegetables that makes any meal shine
Herbs infuse an aromatic layer of flavor that is incredibly satisfying
Simple preparation with a hands-off cooking method, allowing for more family time

Understanding the Flavor of Your Vegetables

When choosing your vegetables for this Sunday Roast, consider seasonal and local options to maximize freshness and flavor. Carrots and sweet potatoes provide a natural sweetness that caramelizes beautifully during roasting. The red onion adds a subtle sharpness that balances the sweeter vegetables, while zucchini contributes a tender texture that absorbs the herb flavors wonderfully.

The herbs play a crucial role in elevating the dish. Fresh rosemary and thyme bring earthy notes that complement the sweetness of the roast vegetables. If you're unable to find fresh herbs, dried versions can suffice, but you should use about one-third of the amount stated, as dried herbs are more concentrated.

Perfect Roasting Techniques

To achieve perfectly roasted vegetables, it's essential to cut them into uniform sizes. This ensures even cooking and prevents smaller pieces from burning while larger ones remain undercooked. Aim for 1 to 1.5-inch chunks for the denser vegetables like carrots and potatoes, while the zucchini can be sliced slightly thinner, about half an inch.

During the roasting process, check for doneness by inserting a fork into the vegetables. They should be tender and have a slight resistance, and they should develop golden, crispy edges for that delightful texture contrast. Tossing them halfway through not only promotes even cooking but also gives them a chance to develop a beautiful, caramelized surface.

Ingredients

Gather these fresh ingredients to create a tasty side for your Sunday feast:

Vegetables and Herbs

3 medium carrots, cut into chunks
2 medium potatoes, diced
1 medium sweet potato, diced
1 red onion, sliced
1 zucchini, sliced
2 tablespoons olive oil
Salt and pepper to taste
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped

With all your ingredients prepared, you're ready to roast!

Instructions

Follow these easy steps to roast your vegetables to perfection:

Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.

Prepare the Vegetables

In a large bowl, combine the carrots, potatoes, sweet potato, red onion, and zucchini. Drizzle with olive oil, and season with salt, pepper, rosemary, and thyme. Toss until everything is evenly coated.

Roast the Vegetables

Spread the vegetable mix onto a baking sheet in a single layer. Roast in the preheated oven for about 45 minutes, or until the veggies are tender and lightly browned, tossing halfway through.

Serve and Enjoy

Once roasted, remove the vegetables from the oven and let them cool for a few minutes before serving. Enjoy your herb-infused Sunday Roast Vegetables!

Roasting vegetables is a simple process that results in a delicious side dish for any occasion!

Pro Tips

Feel free to customize this recipe with your favorite vegetables or herbs. The roasting time may vary slightly based on the size of your chunks.

Make-Ahead Tips

You can prepare these vegetables in advance, making them a great addition to a busy Sunday. Chop the veggies and toss them with olive oil and herbs, then place them in an airtight container. They can be stored in the refrigerator for up to 24 hours. Just be sure to let them sit at room temperature for about 30 minutes before roasting to ensure even cooking.

Additionally, if you want to save time on the day of your gathering, you can roast the vegetables ahead of time. Once roasted, store them in an airtight container in the fridge for up to three days. To reheat, simply spread them on a baking sheet and warm them in a 350°F (175°C) oven until heated through, about 10-15 minutes.

Serving Suggestions

These Sunday Roast Vegetables are incredibly versatile and can be served alongside a variety of main dishes, from roasted meats to hearty vegetarian options. For a comforting meal, pair them with a succulent roast chicken or a homemade vegetable pot pie for a filling, plant-based option. The colorful presentation is sure to catch attention and adds a luxurious touch to the table.

For a fun variation, try adding a splash of balsamic vinegar or a drizzle of honey before roasting. This can enhance the glaze on the vegetables and add even more complexity to the flavor profile. Try tossing in other seasonal vegetables like Brussels sprouts or beets to keep your dish exciting and diverse year-round.

Questions About Recipes

→ Can I use frozen vegetables?

While fresh vegetables yield the best results, you can use frozen vegetables. Just be aware they may require a shorter roasting time.

→ What herbs work well in this recipe?

In addition to rosemary and thyme, you can experiment with herbs like oregano, basil, or even a dash of garlic powder for extra flavor.

→ Can I make this recipe ahead of time?

For the best experience, roast them fresh. However, you can prep and chop the vegetables a day ahead and store them in the fridge.

→ What can I serve these vegetables with?

These roasted vegetables pair wonderfully with roasted meats, grains like quinoa, or even as a topping for salads.