There’s something truly comforting about a colorful, fragrant batch of roasted veggies coming out of the oven. This Roasted Vegetable Medley Recipe is my go-to when I want an easy, nutritious side that never disappoints—it’s all about those perfectly tender carrots, golden broccoli, and just the right seasoning.

The image shows a metal tray filled with roasted mixed vegetables, including bright orange sliced carrots, green broccoli florets, white cauliflower pieces, and chunks of yellow and dark green zucchini. The vegetables have a slightly browned, cooked texture and are spread evenly across the tray. In the upper right corner, there is a small round white bowl filled with creamy white sauce with a smooth swirl on top. The tray is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Medley Recipe
Top Tip
How to Serve Roasted Vegetable Medley Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Medley Recipe

Why You'll Love This Recipe

I’ve made this roasted vegetable medley more times than I can count, and what keeps me coming back is how simple it is to get crispy edges and tender bites all at once. Plus, it pairs with pretty much any main dish, making dinnertime easier and tastier.

Simple Ingredients: You only need fresh veggies and pantry staples—no complicated sauces or fancy tools required.
Flexible & Customizable: Swap in your favorite vegetables or seasonings to match whatever you’re craving.
Perfect Texture: Roasting brings out natural sweetness and gives veggies that irresistible caramelized crunch.
Batch-Friendly: Easy to make in big batches for meal prep or feeding a crowd—just pop it in the oven and relax.

A close-up view of roasted vegetables spread out evenly, showing layers of bright orange carrot slices with a slightly wrinkled texture, green broccoli florets with a dense and bumpy surface, white cauliflower pieces with browned edges and a rough texture, and yellow squash chunks with grill marks and a soft look. The vegetables are mixed in a natural, scattered way, sitting on a white marbled surface that adds a clean background contrast. The colors are vibrant with a slight shine from oil and sprinkled herbs visible on the vegetables photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Combining a mix of fiber-rich, colorful vegetables creates a beautiful balance of flavors and textures in this Roasted Vegetable Medley Recipe. The selection here lets each veggie shine while roasting evenly—plus, the simple seasoning complements without overpowering.

Flat lay of fresh green broccoli florets, white cauliflower florets, bright orange carrot coins, chopped green zucchini, yellow summer squash pieces, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of mixed seasoning, a small white ceramic bowl of fine salt, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli florets: These get crispy tips and a nice bite when roasted, adding vivid green color and crunch.
Cauliflower florets: Mild in flavor but so satisfying when roasted, they soak up the seasoning beautifully.
Carrots (chopped into coins): Their natural sweetness intensifies with roasting, giving that soft-tender center.
Summer squash (zucchini and yellow squash): These cook quickly and add a lovely tender contrast to firmer veggies.
Olive oil: This binds the veggies, helps the seasonings stick, and promotes that lovely caramelization.
Seasoning mix: A simple blend—I usually use a mix of garlic powder, paprika, and herbs for a flavorful touch without fuss.
Salt: Essential for drawing out moisture and enhancing all the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up with this Roasted Vegetable Medley Recipe depending on the season or mood. Feel free to experiment with different veggies or seasoning blends—the basic technique works wonders across the board.

Variation: Once, I added some cherry tomatoes and fresh thyme, which gave a bright, juicy burst that was a real crowd-pleaser. You can easily swap the summer squash for sweet potatoes or Brussels sprouts too.
Dietary twists: To keep it Whole30 or paleo, just stick with your favorite veggies and olive oil. For vegan, this recipe is perfect as is.

Step-by-Step: How I Make Roasted Vegetable Medley Recipe

Step 1: Prep Your Veggies with Care

Start by preheating your oven to 400°F (204°C). Chop all the vegetables into uniform sizes—this helps them cook evenly. For carrots, I slice them into ¼-inch thick coins so they soften perfectly without getting mushy.

Step 2: Coat and Season Generously

In a large bowl or right on your baking sheet, drizzle the olive oil over your chopped veggies. Toss everything with the seasoning blend and a pinch of salt until each piece is lightly coated. Don’t skip this step — the oil and seasoning are what give the veggies that irresistible flavor.

Step 3: Roast and Flip for Even Cooking

Spread the veggies into a single layer on your baking sheet—crowding can lead to steaming instead of roasting. Pop them in the oven and roast for about 45 to 60 minutes, flipping halfway through. Keep an eye on the broccoli; if it starts browning too fast, pull it out temporarily and add it back in at the end to reheat without burning.

Step 4: Serve Warm with Your Favorite Sauce

Once the carrots are tender and the veggies are beautifully caramelized, serve immediately while warm. I personally love pairing this medley with a drizzle of Lemon Tahini Sauce—it adds a creamy, tangy kick that’s just perfect.

Top Tip

From making this Roasted Vegetable Medley Recipe dozens of times, a few key tips make all the difference between a good batch and a great one.

Even Sizing Matters: Cutting the veggies into similar sizes ensures they cook evenly; uneven chunks can mean some are burnt while others stay crunchy.
Don't Overcrowd the Pan: Give your vegetables room on the baking sheet. Crowding causes steam and soggy veggies instead of that crispy roast.
Flip Halfway Through: Turning the veggies during cooking helps caramelize all sides nicely and prevents burning.
Broccoli Watch: If your broccoli starts browning too fast, pull it off temporarily, let other veggies cook, then add it back at the end to heat through without burning it.

How to Serve Roasted Vegetable Medley Recipe

Roasted Vegetable Medley - Serving Suggestion

Garnishes

I like adding a sprinkle of toasted pine nuts or chopped fresh parsley on top just before serving for that extra pop of texture and freshness. A dusting of Parmesan cheese also works beautifully if you aren’t keeping it vegan.

Side Dishes

This medley is a fantastic side to roast chicken, grilled fish, or even as a bed for pan-seared tofu. I often serve it alongside quinoa or warm tortillas for a wholesome, balanced meal.

Creative Ways to Present

For special dinners, I love arranging the medley on a large platter garnished with edible flowers and a drizzle of balsamic glaze—makes it look fancy with minimal effort. These roasted veggies also shine tossed into grain bowls or topped with a fried egg for brunch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. Reheated gently, they still retain most of their lovely texture and flavor.

Freezing

While you can freeze this medley, I recommend doing it only if necessary. I’ve found the texture softens after freezing and thawing, so it's best eaten fresh or refrigerated.

Reheating

Reheat leftovers in a hot skillet or oven to help bring back some crispiness—microwaving tends to make the veggies soggy. A quick sauté also refreshes the flavors.

Frequently Asked Questions:

Can I use other vegetables in this Roasted Vegetable Medley Recipe?

Absolutely! This method works really well with many vegetables, like sweet potatoes, Brussels sprouts, bell peppers, or asparagus. Just adjust roasting times if needed.

What’s the best way to prevent broccoli from burning during roasting?

If the broccoli is browning too quickly, pull it off the sheet pan once it looks nicely toasted and let the other vegetables cook more. Add the broccoli back onto the pan near the end to warm through without burning.

Can I make this Roasted Vegetable Medley Recipe ahead of time?

Yes! You can prepare the vegetables in advance and refrigerate them tossed with oil and seasoning. Roast fresh just before serving for the best texture.

What sauces or dips pair well with this roasted vegetable medley?

I love serving it with lemon tahini sauce, garlic aioli, or a balsamic glaze. These add great flavor contrast without overpowering the natural veggies.

Final Thoughts

This Roasted Vegetable Medley Recipe always feels like a warm hug at the end of a busy day. It’s one of those recipes I turn to because it’s forgiving, wholesome, and endlessly adaptable. Give it a try—you might even find it becoming your new favorite way to eat more veggies with zero fuss.