There’s something magical about the simplicity of roasted veggies that just makes your kitchen smell like home. This Roasted Vegetable Medley Recipe is not only vibrant and healthy, but it’s also one of those dishes that you can count on to please a crowd or make weeknight dinners feel a little more special.

The image shows a tray full of roasted vegetables placed on a white marbled surface. The tray holds several layers of vegetables including bright orange carrot slices, white cauliflower florets, green broccoli heads, and chunks of green zucchini and yellow squash. These vegetables appear slightly browned and roasted with a bit of seasoning scattered over them. On the upper right corner of the tray, there is a bowl filled with a creamy white dipping sauce with a smooth texture. The overall colors are warm and fresh, making the vegetables look healthy and delicious. 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 get it—sometimes roasting veggies can sound like a simple, maybe even boring, side dish. But trust me, this recipe elevates those humble ingredients with perfectly balanced seasoning and roasting technique that brings out deep flavors you’ll crave again and again.

Simple but Flavorful: The seasoning blend and roasting method let the natural sweetness and texture of each vegetable shine through beautifully.
Versatile for Any Meal: Whether it's weeknight dinner or a holiday spread, this medley fits effortlessly alongside everything from grilled proteins to grain bowls.
Customizable: You can easily swap or add veggies based on what’s fresh or what you have on hand, making it a flexible kitchen staple.
Hands-Off Cooking: Toss everything in olive oil and seasoning, pop it in the oven, and you’re free to focus on other things—without worrying about constant stirring.

The image shows a close-up view of a mix of roasted vegetables on a white marbled surface. The dish has about five layers of vegetables: bright orange carrot slices with a soft texture; green broccoli florets with a slightly crispy look; white cauliflower pieces that have light browning on the edges; yellow squash chunks with brown spots; and darker green zucchini pieces with grill marks. The vegetables show some herbs and seasoning sprinkled over them, creating a warm and colorful mix. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Vegetable Medley Recipe is all about simple, fresh ingredients that come together to create layers of flavor and texture. The mix of broccoli, cauliflower, carrots, and summer squash offers both crunch and tenderness, while the olive oil and seasoning bring everything to life.

Flat lay of fresh broccoli florets, fresh cauliflower florets, bright orange carrot coins sliced into quarters of an inch thick, chopped summer squash including green zucchini and yellow squash pieces, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing mixed dry seasoning, and a small white ceramic bowl with fine salt crystals, all arranged symmetrically 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: Add vibrant green color and a hearty bite that crisps up nicely in the oven.
Cauliflower florets: Offer a mild, nutty flavor and soak up seasoning beautifully without losing their texture.
Chopped carrots: Their natural sweetness caramelizes during roasting, adding depth to the medley.
Summer squash (zucchini & yellow squash): These tender nuggets bring a soft contrast and mild flavor that balances the sharper veggies.
Olive oil: Helps the veggies crisp up and enhances their natural flavors without overpowering.
Seasoning blend: A mix of herbs and spices (I like oregano, thyme, garlic powder) to add that cozy, aromatic punch.
Salt: Just enough to make the flavors pop—you can always adjust to taste.

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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 experiment by switching up the veggies depending on the season or what’s lingering in my fridge—it keeps this Roasted Vegetable Medley Recipe exciting and fresh. Feel free to add bell peppers, cherry tomatoes, or even some mushrooms for an earthier flavor.

Variation: One of my favorite tweaks is adding chopped sweet potatoes or beets for a heartier, sweeter side. Just keep in mind they need a slightly longer roasting time.
Dietary Options: This recipe is naturally vegan and gluten-free, perfect for serving almost everyone.
Seasonal Swaps: Come winter, try adding roasted Brussels sprouts or parsnips to keep warm and cozy.

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

Step 1: Prep Your Veggies and Oven

Start by preheating your oven to 400°F (204°C) — this temp is just right to get the veggies beautifully caramelized without burning. Chop your broccoli, cauliflower, carrots, and summer squash into even bite-sized pieces so they cook evenly. I find coins for carrots (about ¼-inch thick) work best for consistent tenderness.

Step 2: Season and Toss

In a large bowl, drizzle olive oil and sprinkle the seasoning blend and salt over the veggies. Toss everything gently but thoroughly, making sure each piece is lightly coated. If you don’t have a huge bowl, you can toss directly on the baking sheet, but I like this method to avoid sogginess.

Step 3: Roast to Perfection

Spread the veggies out in a single layer on a baking sheet, avoiding overcrowding (crowded pans lead to steaming rather than roasting). Pop them in the oven and roast for about 45 to 60 minutes, flipping once halfway through. Keep an eye on the broccoli—it tends to brown faster, so if you notice it getting too dark, scoop it off for the rest of the cooking time and return it for the last few minutes just to warm up.

Step 4: Serve and Enjoy!

Once the carrots are tender and the veggies have a nice roasted color, it’s time to serve. I love pairing this medley with a drizzle of Lemon Tahini Sauce for a creamy, zesty finish, but it’s delicious straight from the oven too.

Top Tip

Over the years, I’ve learned a few tricks to get this Roasted Vegetable Medley Recipe just right every time, and they’ve saved me from unevenly cooked or soggy veggies.

Even Sizing: Cutting the vegetables all roughly the same size ensures even roasting and no surprise mushy or burnt bits.
Use a Hot Oven: Starting at 400°F creates that beautiful caramelization without drying the veggies out.
Single Layer Roasting: Space the veggies out on the pan; if they’re crowded, they’ll steam instead of roast.
Broccoli Rescue: Remove broccoli early if it browns too quickly, cook other veggies fully, then add broccoli back at the end to warm through and avoid bitterness.

How to Serve Roasted Vegetable Medley Recipe

roasted vegetable medley - Serving Suggestion

Garnishes

I often finish my roasted vegetables with a sprinkle of freshly chopped parsley or a squeeze of bright lemon juice to add freshness. Sometimes, a handful of toasted pine nuts or a crumble of feta cheese turns it into a little gourmet side dish.

Side Dishes

This medley pairs beautifully with grilled chicken, salmon, or even a hearty grain like quinoa or farro. On lazy days, I serve it alongside warm crusty bread and hummus for a satisfying vegetarian meal.

Creative Ways to Present

For special occasions, I’ve arranged these veggies on a large platter layered with fresh herbs and edible flowers—it’s as pretty as it is tasty, and guests always ask for seconds (or the recipe!).

Make Ahead and Storage

Storing Leftovers

I store leftover roasted veggies in an airtight container in the fridge and find they stay fresh for about 3 to 4 days. Just make sure they’ve cooled first so condensation doesn’t make them soggy.

Freezing

Freezing roasted vegetables is possible, though they lose a bit of their crispness. If you do freeze them, flash freeze on a tray first, then transfer to a freezer bag for best results. Thaw gently in the fridge before reheating.

Reheating

Reheat leftovers in a hot oven or toaster oven to bring back some crispness, rather than microwaving which can make them rubbery. Just 10-15 minutes at 350°F works wonders.

Frequently Asked Questions:

Can I use frozen vegetables for this Roasted Vegetable Medley Recipe?

Frozen vegetables tend to release water when cooking, which can result in steaming instead of roasting. For best results, use fresh vegetables, but if you must use frozen, thaw and pat them very dry before roasting.

What seasoning blend do you recommend?

I love a simple mix of dried oregano, thyme, garlic powder, and a pinch of smoked paprika, but feel free to experiment with your favorite herbs and spices to suit your taste.

How do I prevent veggies from burning?

Keeping an eye on the broccoli is key as it browns faster. Remove it early if needed, roast the other vegetables longer, then return broccoli at the end. Additionally, spreading veggies in a single layer helps even cooking.

Can I roast these vegetables in an air fryer?

Absolutely! Just adjust the cooking time to about 20-25 minutes and shake the basket halfway through. Cooking in smaller batches works best to avoid overcrowding in your air fryer.

Final Thoughts

This Roasted Vegetable Medley Recipe is one of those dependable dishes I come back to time and again, whether I’m cooking for just myself or a group. The way these simple veggies transform in the oven feels like pure kitchen magic—everything tastes richer, sweeter, and completely satisfying. I truly hope you’ll enjoy making and sharing it as much as I do.