Oven-Roasted Mixed Vegetables

Name: Oven-Roasted Mixed Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 sweet potatoes, peeled and diced; 1 broccoli head, cut into florets; 2 red peppers, cut into chunks; 2 courgettes, diced; 1 red onion, cut into thin wedges; 200 g cherry tomatoes; 3 clove garlic, crushed; 3 tbsp olive oil

This colorful tray of oven-roasted vegetables is an easy, flavorful side dish packed with sweet, savory, and lightly caramelized notes. Tender sweet potatoes, broccoli, peppers, courgettes, and tomatoes roast together with garlic and olive oil for a simple dish that works with almost any main course.

Servings6 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

sweet potatoes, peeled and diced
2
broccoli head, cut into florets
1
red peppers, cut into chunks
2
courgettes, diced
2
red onion, cut into thin wedges
1
cherry tomatoes
200 g
garlic, crushed
3 clove
olive oil
3 tbsp

Step-by-Step Instructions

Preheat the oven to 200C (180C fan/gas 6). Add the broccoli, sweet potatoes, red peppers, courgettes, red onion, cherry tomatoes, and crushed garlic to a large mixing bowl. Drizzle with the olive oil, season generously with salt and black pepper, and toss until everything is evenly coated.

Spread the vegetables out in a single layer on one large baking tray or two smaller trays. Avoid overcrowding the pan so the vegetables roast instead of steam.

Roast for 35 to 40 minutes, turning the vegetables halfway through, until the sweet potatoes are tender and the edges of the vegetables are lightly browned and caramelized. Serve warm.

Chef's Tips

Cut the vegetables into similar-sized pieces so they cook evenly. If needed, swap courgettes for zucchini or use yellow peppers instead of red. For better browning, use two trays rather than piling everything onto one. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.