Roasted Vegetable Medley

Eating the rainbow is quick, easy, and flavor-packed with this roasted vegetable medley cooking method! Tossed in just a light coating of oil and salt, the neutral flavors mean these vegetables work with any dish or seasoning. Plus, I’ve included a wide array of other veggies this method works with, as well as how to cook them in the air fryer!

Throughout my years studying nutrition and food science as a vegetarian, I tried cooking vegetables in every way possible. I might actually argue that being a vegetarian who once upon a time did not know how to cook makes me the most qualified person to teach you how to easily make vegetables that actually taste, well, good! Because I used to be so bad at it.

I often make my air fryer vegetables, but if it’s taken up with one of my other air fryer recipes, then I use the oven. Roasted vegetable medleys are a staple in my house because they’re a simple way to make vegetables super flavorful.

Eating the rainbow is easy!

• You can roast a lot of vegetables (a lot more than in an air fryer), making it ideal for meal prepping so you can have vegetables throughout the week.
• Customize the vegetables to what you have on hand. I always have a variety of broccoli, carrots, and squash, but you might have potatoes and beets.
• Use a seasoning of choice to customize this to your taste preferences. Maybe it’s Cajun, maybe it’s lemon pepper, maybe it’s Italian seasoning.

Here’s what you’ll need

Below I’ve listed the vegetables I used, but you can use just about any vegetable you have on hand. Be sure to scroll to the recipe card for the full quantities and list. Jump to the recipe card for the full measurements.

• Vegetables: I use broccoli, cauliflower, carrots, and summer squash for a colorful medley. Some other tasty options are sweet potatoes, beets, parsnips, red bell peppers, and mushrooms. You can also toss in diced onions and a few whole garlic cloves.
• Seasoning: Besides a little salt, you can make these vegetables with any spice blend or spices you like. Sometimes, I just add garlic and salt, while other times, I add a little seasoned salt. A little cinnamon tastes super cozy if you’re using a sweet vegetable like butternut squash or sweet potato!
• Oil: I prefer to use olive oil because it adds a slight earthy flavor and helps caramelize the vegetables nicely. Avocado oil will work too and has a milder flavor.

How to make a Baked Vegetable Medley

Making this veggie medley is uber simple. You’ll need a large sheet tray and a good knife to cut everything up. Here’s a quick overview of how to make them, but jump down to the recipe card for the full instructions.

1. Chop all the veggies and stir the seasoning together.
2. Toss the vegetables in oil and seasoning.
3. Bake them until tender.

Storage

To store this vegetable medley, let it cool completely, then transfer to an airtight container. Keep them in the fridge for up to 4 days. When you want to reheat them, pop them in the microwave, oven, or air fryer to heat through. I recommend the oven or air fryer to help them get crisp again.

Why This Recipe Works

• No parchment paper is needed or even recommended. Cooking the vegetables directly on the pan encourages browning, which equals more flavor!
• Customize the vegetables and the spices to match your preferences and use up what you already have in the kitchen. You can also top them with fresh herbs like fresh basil or thyme.
• Make a super large batch on one or even two large sheet trays to use throughout the week, or even freeze some. This saves money because you are meal prepping, but also because it’s a way to use up any veggies about to go bad.

Vegetable Medley Pairings

These roasted vegetables can be enjoyed as a snack with your favorite sauce, as a side dish, and so much more. Here are a few of my favorite ways to eat this rainbow of vegetables.

• With a sauce like this lemon tahini sauce, romesco sauce, or feta tzatziki.
• As a side dish with lemon pepper tofu and jicama rice.
• In a bowl packed with flavor like this healthy Southern bowl or roasted veggie buddha bowl with yum sauce.

Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!