Vegetable Dishes
Roast Vegetables
Butternut squash, potatoes, red peppers, red onions, courgettes and parsnips roasted hot in olive oil with garlic, rosemary and thyme until caramelised at the edges, finished with a splash of balsamic vinegar.
- Serves 6
- Hands-on 15 min
- Roast 40–45 min
- Oven 220°C (fan 200°C)
- Vegan
- British
Method
Heat the oven to 220°C (fan 200°C, gas 7) and put two large roasting tins in to heat.
Toss the squash (1), potatoes (500 g) and parsnips (2) with 3 tbsp of the oil (75 ml), half the rosemary (a little) and plenty of salt and pepper. Tip into the hot tins in a single layer and roast for 20 minutes.
Toss the peppers (2), onions (2 red onions), courgettes (2) and garlic (1 head) with the rest of the oil, rosemary and the thyme (a little). Turn the root vegetables, add the soft vegetables to the tins and roast for 20–25 minutes more, until everything is tender and browned at the edges.
Drizzle with the balsamic vinegar (2 tbsp), toss and roast for 2 minutes more. Squeeze the soft garlic out of its skins over the vegetables and serve.
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See also
Chef’s notes
- Do not crowd the tins: vegetables piled up steam rather than roast. Use two tins and swap them halfway.
- Root vegetables take longer than peppers, onions and courgettes, which is why they go in first.
- Leftovers make a good pasta sauce blitzed with a tin of tomatoes, or a salad with feta and rocket.
How this recipe was developed
We compared the most-rated roasted vegetable recipes on Allrecipes with Barney Desmazery’s roast summer vegetables on BBC Good Food.
- Squash, potato, pepper, red onion. Allrecipes’ Roasted Vegetables (4.6/5 from 2,588 ratings) roasts butternut squash, potatoes, red peppers and red onion with olive oil, balsamic, rosemary and thyme; we keep that mix.
- Parsnip and courgette. Allrecipes’ Roasted Vegetable Medley (4.6/5 from 317 ratings) adds parsnip and courgette (zucchini), as BBC Good Food (4.25/5 from 101 ratings) does with courgettes.
- Two stages. We roast the root vegetables first and add the soft ones later so they are all done together.
- Balsamic at the end. We add the balsamic for the last few minutes so it glazes rather than burns.
Sources we compared (ratings as shown on each site on 1 November 2026):
- Allrecipes (Allrecipes Member): Roasted Vegetables (4.6/5, 2588 ratings)
- Allrecipes (Lorelei): Roasted Vegetable Medley (4.6/5, 317 ratings)
- BBC Good Food (Barney Desmazery): Roast summer vegetables & chickpeas (4.25/5, 101 ratings)
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.