A simple, wholesome, and flavorful recipe that’s ready in under 1 hour.
Why You’ll Love This Recipe
A healthy diet doesn’t mean sacrificing flavor. These oven-roasted vegetables are:
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Easy to prepare
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Perfectly seasoned
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Crispy on the outside, tender on the inside
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Ideal as a side dish or a light main course
With minimal ingredients and just one tray or pot, this dish is great for busy weeknights or clean-eating meal prep.
Ingredients
| Ingredient | Quantity |
|---|---|
| English potatoes | 250 g |
| Broccoli | ½ head |
| Carrots | 2 medium |
| Onion | 1 small |
| Olive oil | 3 tablespoons |
| Cornstarch (Maizena) | 2 teaspoons |
| Italian herbs | 1½ teaspoons (rosemary, oregano, thyme) |
| Garlic powder | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Salt | ½ teaspoon |
Preparation Method
1. Prep the Vegetables
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Peel and cut the potatoes, carrots, and onion into bite-sized chunks.
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Chop the broccoli into small florets.
2. Season and Toss
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In a large bowl, combine the chopped vegetables with olive oil.
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In a separate bowl, mix cornstarch, Italian herbs, garlic powder, salt, and black pepper.
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Sprinkle the dry mix over the veggies and toss until fully coated.
Oven Method
3. Bake the Veggies
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Preheat your oven to 200°C (390°F).
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Spread vegetables out on a baking sheet in a single layer.
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Cover with aluminum foil for the first 20 minutes to steam slightly.
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Bake for 30 to 40 minutes, removing the foil for the last 10–15 minutes for golden edges.
️ Tip: For extra crispiness, switch to broil for the final 2–3 minutes.
Stovetop Method (No Oven? No Problem!)
4. Sauté and Steam
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Heat a deep skillet or non-stick pot over high heat for 30 seconds, then reduce to medium-low.
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Add the vegetables and cover with a lid.
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Cook covered for 15–20 minutes, stirring halfway.
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Remove the lid, stir again, and cook uncovered for another 15–20 minutes, until tender and browned.
Serving Suggestions
These roasted vegetables are:
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Delicious on their own as a main course
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A perfect side dish with grilled chicken, fish, or tofu
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Great tossed into quinoa, couscous, or pasta
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Tasty in wraps or served over rice bowls with tahini or yogurt sauce
Tips & Variations
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Swap in sweet potatoes, zucchini, or bell peppers depending on what you have.
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Add a sprinkle of grated Parmesan or feta cheese before serving for extra flavor.
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Drizzle with balsamic glaze or lemon juice before serving for a bright finish.
Storage & Meal Prep
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat in the oven or skillet to bring back crisp edges.
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Great for meal prep—make a big batch and use throughout the week!
Quick Recap
| Step | Summary |
|---|---|
| Prep | Chop veggies and mix with olive oil |
| Season | Toss with cornstarch + herb spice mix |
| Bake | Oven: 200°C for 30–40 min; foil for 20 min |
| Pan Method | Medium heat, covered then uncovered |
| Serve | As a side or main with sauces or grains |
❤️ Final Thoughts
This easy roasted vegetable recipe is a must-have for anyone trying to eat more veggies without sacrificing taste. It’s colorful, customizable, and packed with flavor. Whether you’re serving it with your favorite protein or enjoying it on its own, it’s a dish you’ll come back to again and again.
️ Reader Favorite Add-Ins
“I added mushrooms and bell peppers—turned out amazing!” – Zara H.
“My kids devoured this with rice and yogurt dip.” – Amna F.
“Tried it with sweet potatoes and smoked paprika. Game-changer!” – Bilal R.
❓ FAQ
Can I use frozen vegetables?
Yes, but thaw and pat dry first to avoid excess moisture.
How do I keep the veggies crispy?
Spread them out on the baking sheet—don’t overcrowd. Bake uncovered for the final 15 minutes.
Can I double the recipe?
Absolutely! Use two baking trays or cook in batches.
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