Introduction

This roasted vegetable medley is the kind of recipe that proves simple ingredients can deliver big flavor. A vibrant mix of root vegetables and peppers is roasted at high heat until caramelized, tender on the inside, and irresistibly golden on the outside. Finished with balsamic vinegar and fresh herbs, this dish strikes the perfect balance between earthy, sweet, and savory.

Ideal as a weeknight side dish, a holiday table staple, or even a light vegetarian main, these oven-roasted vegetables are endlessly versatile. Serve them alongside grilled proteins, spoon them over grains, or top them with a fried egg for a satisfying, wholesome meal.

Why You’ll Love This Recipe

• Deep, caramelized flavor from high-heat roasting and balsamic vinegar

• Easy and mostly hands-off, perfect for busy days

• Naturally healthy, vegetarian, and gluten-free

• Highly customizable with different vegetables or herbs

Equipment

• Two 10×15-inch baking pans or large sheet pans

• Large mixing bowl

• Small mixing bowl

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Spatula or large spoon

Ingredients

Main Ingredients

• 1½ lb butternut squash, peeled and cubed (about 5 cups)

• 1¼ lb Yukon Gold potatoes, peeled and cubed (about 4½ cups)

• 1 medium sweet potato (about 14 oz), peeled and cubed (about 4 cups)

• 2 large red bell peppers, seeded and diced (about 3½ cups)

• 1 large red onion, coarsely chopped (about 2 cups)

Flavoring Ingredients

• ¼ cup olive oil

• 2 tablespoons balsamic vinegar

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, chopped

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional Ingredients

• Extra fresh thyme for garnish

• Garlic powder or minced garlic

• Red pepper flakes for heat

Instructions

Step 1: Preparation

Preheat your oven to 475°F (245°C). Line two baking pans with foil or parchment paper for easy cleanup. Prepare all vegetables by peeling and cutting them into evenly sized cubes to ensure uniform roasting.

Step 2: Mixing / Assembling

Place the squash, Yukon Gold potatoes, sweet potato, bell peppers, and red onion into a large bowl. In a separate small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, salt, and black pepper until well combined.

Step 3: Cooking / Baking

Pour the seasoning mixture over the vegetables and toss thoroughly to coat every piece. Divide the vegetables evenly between the prepared pans, spreading them out in a single layer. Roast for 45–50 minutes, stirring once halfway through, until the vegetables are tender and deeply browned around the edges.

Step 4: Resting / Finishing

Remove from the oven and let rest for 2–3 minutes. Sprinkle with additional fresh thyme if desired, then serve warm.

Tips & Notes

• Cut vegetables into similar sizes for even roasting

• Avoid overcrowding the pan to achieve crispy edges

• For extra flavor, finish with a drizzle of olive oil or balsamic glaze

• Stir only once to allow proper caramelization

Variations

Ingredient Variations

• Swap butternut squash for pumpkin or acorn squash

• Add carrots, parsnips, or Brussels sprouts

• Use shallots instead of red onion

Dietary Variations

• Vegan: naturally vegan as written

• Low-sodium: reduce salt and boost herbs

• Oil-free: roast using vegetable broth spray instead of oil

Storage & Make-Ahead

• Store leftovers in an airtight container

• Refrigerate for up to 4 days

• Freeze for up to 2 months

• Reheat in the oven at 375°F for best texture

Serving Suggestions

• Serve with grilled chicken, fish, or steak

• Top with a fried or poached egg for a complete meal

• Pair with quinoa, couscous, or crusty bread

• Enjoy with a light white wine or sparkling water

Time Breakdown

• Preparation Time: 20 minutes

• Cooking Time: 45–50 minutes

• Total Time: 1 hour 10 minutes

• Servings: 12

Nutritional Information (Per Serving)

• Calories: ~142

• Protein: 2 g

• Carbohydrates: 24 g

• Fat: 5 g

• Sodium: ~123 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes, this recipe is very flexible. Use whatever vegetables you have on hand.

Can I make this recipe ahead of time?
Absolutely. Roast the vegetables up to two days in advance and reheat before serving.

How do I reheat it properly?
Reheat in the oven for crisp edges or in a skillet over medium heat.

Can I freeze this recipe?
Yes, though the texture will be slightly softer after thawing.

Conclusion

This roasted vegetable medley is proof that simple, wholesome ingredients can turn into something truly special. Whether you’re preparing a holiday feast, meal-prepping for the week, or just craving comfort food with a healthy twist, this recipe deserves a permanent spot in your rotation. Customize it, pair it your way, and enjoy every colorful bite.