Roasted Supper Veggies Tray

The smell that fills my kitchen when roasting vegetables is pure comfort—earthy, sweet, and impossibly inviting. I started making this tray bake years ago during a busy season when I needed something nourishing but hands-off, and it is now a weekly ritual. There is something deeply satisfying about chopping colorful veggies and letting the oven do all the work while I unwind after a long day.

Last winter, my friend came over feeling overwhelmed by life, and I made this for her. We sat at the counter picking warm charred pieces straight from the tray, and she told me it was exactly what she needed—simple food that felt like a hug. That is when I realized this dish is more than nutrition. It is a quiet act of care.

Ingredients

• Carrots and parsnips: These root vegetables become candy-sweet and tender, forming the hearty backbone of the tray
• Bell peppers: They add vibrant color and a subtle sweetness that balances the earthier roots
• Red onion: Wedges caramelize beautifully, lending a savory depth to every bite
• Zucchini: Keeps things fresh and tender, though it cooks faster so cut it thick
• Cherry tomatoes: They burst in the oven creating little pockets of juicy sweetness
• Baby potatoes: Halved they roast up crispy on the outside and creamy inside
• Olive oil: Helps the seasonings cling and encourages that gorgeous caramelization
• Sea salt and black pepper: Simple seasonings that let the vegetables shine
• Dried thyme and rosemary: Classic woody herbs that perfume the whole tray
• Smoked paprika: Adds a subtle smoky depth that makes everything taste more complex
• Garlic: Minced fresh garlic mellows and sweetens as it roasts
• Fresh parsley: Brightens the finished dish with a pop of color and freshness
• Balsamic glaze: An optional drizzle that adds a tangy sweet finish

Instructions

Preheat and prepare:

Heat your oven to 220°C (430°F) and line a large baking tray with parchment paper for easy cleanup

Combine the vegetables:

Toss all the prepared vegetables together in a large bowl

Season generously:

Drizzle with olive oil then sprinkle with salt, pepper, thyme, rosemary, smoked paprika, and garlic. Toss until every piece is lightly coated

Arrange for roasting:

Spread the vegetables in a single layer on your prepared tray. Give them space—overcrowding leads to steaming instead of roasting

Roast to perfection:

Bake for 30 to 35 minutes, stirring halfway through, until vegetables are tender and edges are caramelized and slightly charred

Finish and serve:

Drizzle with balsamic glaze and scatter fresh parsley on top. Serve hot while the vegetables are still sweet and steaming

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This recipe has become my go-to for Sunday prep. I make a huge batch and eat it throughout the week alongside grains, tucked into wraps, or just straight from the container while standing in the kitchen. It tastes even better the next day.

Making It Your Own

The beauty of a tray bake is its flexibility. Swap in cauliflower florets, sweet potato cubes, or broccoli stems depending on the season. I have added canned chickpeas for protein and even tucked whole garlic cloves in among the vegetables for mellow roasted sweetness.

Serving Ideas

While this is perfect on its own, it pairs beautifully with fluffy quinoa or warm couscous to soak up the seasoned oils. Sometimes I pile it onto thick slices of crusty bread with a smear of hummus. A crisp white wine like Sauvignon Blanc or a light red makes it feel like a proper meal.

Storage and Make-Ahead

Leftovers keep well in the refrigerator for up to four days and reheat beautifully in a warm oven or microwave. The vegetables lose some crispness but gain a concentrated sweetness. For meal prep, roast a double batch and portion into containers for the week ahead.

• Cut vegetables ahead of time and store them in the fridge for quick roasting
• If adding soft vegetables like mushrooms or asparagus, toss them in during the last 15 minutes
• Leave the balsamic glaze off until serving to avoid sogginess

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There is something so honest about a dish that lets vegetables speak for themselves. Simple, vibrant, and deeply nourishing—this is comfort food at its best.

Recipe FAQs

→ What vegetables work best for roasting on a tray?

Firm vegetables like carrots, parsnips, bell peppers, onions, zucchini, cherry tomatoes, and baby potatoes cook evenly and develop great flavor when roasted.

→ How can I ensure even cooking and caramelization?

Spread vegetables in a single layer without overcrowding and stir halfway through the roasting time to promote even browning.

→ Can the seasoning be adjusted for different flavors?

Absolutely! Adding herbs like thyme, rosemary, smoked paprika, garlic, sea salt, and black pepper enhances flavor but you can customize with your preferred spices.

→ Is it possible to add protein to this vegetable tray?

Yes, adding canned chickpeas before roasting boosts protein while maintaining the dish’s texture and flavor balance.

→ What are suitable serving suggestions for this roasted vegetable tray?

Serve alongside grains such as quinoa or couscous, crusty bread, or enjoy as a hearty plant-based main or side dish.