Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium carrots, chopped; 2 bell peppers, chopped; 1 red onion, quartered; 1 zucchini, sliced; 3 tablespoons olive oil; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love preparing Sunday Roast Vegetables with Herbs! There's something truly special about how the vibrant colors of fresh veggies light up the table. Each time I make this dish, I experiment with different herb combinations, which adds a delightful twist to our family gatherings. The aroma of rosemary and thyme fills my kitchen, making the anticipation for Sunday dinner almost unbearable. It’s an easy recipe with a guaranteed wow factor, and it’s a perfect way to enjoy seasonal produce.

Created by

Ella Townsend

Last updated on 2026-01-05T23:07:14.864Z

I remember the first time I made Sunday Roast Vegetables with Herbs. I wanted to create a dish that not only complemented our roast but also showcased the best of seasonal vegetables. As I roasted them, the vegetables caramelized beautifully, enhancing their natural sweetness. It felt rewarding to see my family enjoy them so much.

The key is to not overcrowd the pan; this allows each piece to roast evenly and develop that wonderful caramelization. Experimenting with herbs like rosemary and thyme really elevates the dish, making it unforgettable every single time.

        Why You'll Love This Recipe
        A colorful and vibrant addition to any Sunday dinner.
Crunchy textures paired with fragrant herbs elevate every bite.
A simple, hassle-free dish perfect for entertaining family and friends.

      

Choosing Your Vegetables

When it comes to Sunday Roast Vegetables, the choice of vegetables can dramatically affect the final dish. While carrots, bell peppers, red onions, and zucchini are classic choices, don't hesitate to experiment with your favorites or what's available seasonally. Sweet potatoes, parsnips, or even Brussels sprouts can add unique flavors and textures. The key is to ensure even cooking; use a mix of harder vegetables, like carrots, and softer ones, like zucchini, for a harmonious balance that provides both crunch and tenderness.

It's crucial to cut your vegetables into uniform sizes. This will ensure that they roast evenly; larger chunks may remain undercooked while smaller pieces could become mushy. For instance, cut the carrots into thicker slices while keeping the zucchini thinner. This variation will help create a delightful range of textures, from crispy edges to soft centers. If you want to add a touch of sweetness, consider using some baby carrots or even a drizzle of honey before roasting.

Herbs and Seasoning Insights

Herbs are the secret weapon to elevating the flavors of your roast vegetables. In this recipe, we use dried rosemary and thyme, which offer robust earthy notes that complement the sweetness of the veggies. If you prefer fresh herbs, use three times the amount, as dried herbs are more concentrated in flavor. Fresh rosemary or thyme can be roughly chopped and added just before serving for a brighter taste. Don't shy away from experimenting with other herbs like oregano or basil; they can introduce new layers of flavor to the dish.

Seasoning with salt and pepper at the right moment is also key. Toss the vegetables in olive oil and herbs first, then season just before roasting. Salting too early can draw moisture out, leading to soggy vegetables. The right amount of salt not only enhances flavor but helps to caramelize the edges of the veggies, creating those delightful golden bits that are often the best part of the dish!

Ingredients

Gather these fresh ingredients to make your Sunday Roast Vegetables truly special:

Ingredients

4 medium carrots, chopped
2 bell peppers, chopped
1 red onion, quartered
1 zucchini, sliced
3 tablespoons olive oil
2 teaspoons dried rosemary
2 teaspoons dried thyme
Salt and pepper to taste

Once you have all the ingredients ready, you're all set to start roasting!

Instructions

Follow these simple steps for delicious roasted vegetables:

Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help the vegetables roast nicely.

Prepare the Vegetables

In a large bowl, combine the chopped carrots, bell peppers, red onion, and zucchini. Drizzle with olive oil, then sprinkle in the rosemary, thyme, salt, and pepper. Toss everything together until evenly coated.

Roast the Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Make sure not to overcrowd them for even roasting. Roast in the preheated oven for about 30–40 minutes, or until the vegetables are golden and tender.

Serve

Once roasted, remove the vegetables from the oven. You can serve them warm as a perfect side dish to your Sunday roast.

Enjoy the beautifully roasted vegetables alongside your favorite main dishes!

Pro Tips

For an extra flavor boost, try adding some minced garlic or a squeeze of lemon juice before serving.

Storage and Make-Ahead Tips

These roast vegetables can be made ahead of time, which is perfect for busy Sunday dinners. You can roast them a day in advance, allow them to cool, and then store them in an airtight container in the refrigerator for up to three days. When you're ready to serve, gently reheat them in the oven at 375°F (190°C) for about 10-15 minutes until warmed through. This can save you precious time on busy days while still offering a delightful side dish.

If you're looking to maintain the vegetables' crispness upon reheating, consider reheating them in a hot skillet with a bit of olive oil instead. This will revive the texture and flavor without losing that tasty outer caramelization from roasting. Just make sure to stir them occasionally, allowing for even heating while keeping that pleasing crunch.

Serving Suggestions

These Sunday Roast Vegetables make a beautiful presentation alongside any hearty main dish, such as roast chicken or beef. They also pair beautifully with vegetarian mains like stuffed bell peppers or a grain-based salad. To bring a burst of color to your table, consider serving them in an attractive bowl garnished with fresh herbs or a sprinkle of feta cheese for an added creamy element.

For an added flavor twist, try drizzling a balsamic reduction or a bit of lemon juice over the vegetables just before serving. This acidity balances the richness from the olive oil and the sweetness of the roasted veggies. It's a small step that transforms the entire dish while providing an elegant touch to your Sunday dinner spread.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to mix in seasonal vegetables like potatoes, Brussels sprouts, or sweet potatoes.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish ahead of time?

Yes, you can prep and season the vegetables a day ahead and store them in the refrigerator until ready to roast.

→ What herbs work best for this recipe?

While rosemary and thyme are my favorites, feel free to experiment with herbs like oregano, basil, or even dill for different flavor profiles.