Roast vegetables

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Recipe review

Nice change

4/5 Not made this for ages, really glad I saw it. Made a great side dish for our barbecue. Jerry, aka Chef (talk)

Roast vegetables
Roast vegetables
One tray oven roasted vegetables
Servings:Serves 4 to 6
Calories per serving:146
Ready in:1 hour 10 minutes
Prep. time:20 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012
Ready for the oven

I think this was one of the first recipes I cooked from Jamie Oliver's "Happy days with the Naked Chef", when if first came out. Certainly been making it regularly since then. Rather oddly, I never did get around to adding the recipe here. Time to make amends.

Simply put; select the vegetables from your favourites, cut into even sized chunks, oil, season and roast.

You can cook roast potatoes in with the vegetables, but I feel that roast potatoes deserve separate treatment for superior results.

As for quantities, judge what your guests would eat from the raw, prepared quantities, remembering that they will shrink quite a lot after cooking.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

  • Pre heat the oven to 220° C (425° F - gas 7)
  • I've chosen this temperature as it matches the cooking time for roast potatoes. They will do just as well at 180° C (350° F - gas 4), though will take a little longer


  1. Peel and prepare all of the vegetables and cut into equal sized pieces, cut lengthways, not into discs.
  2. Oil a large oven tray
  3. Tip all the vegetables and whole bunches of herbs into the tray, sprinkle with the seasonings, drizzle with a good few glugs of olive oil and mix well with your hands
  4. Cover with tin-foil
  5. Roast, covered, for 30 minutes, remove the foil and toss the vegetables in the oil
  6. Roast for a further 10 to 20 minutes
  7. Remove the woody herbs and serve.


Other possibilities include:

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