Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium carrots, peeled and cut into sticks; 3 medium parsnips, peeled and cut into sticks; 1 large red onion, cut into wedges; 2 zucchinis, sliced; 2 cups of Brussels sprouts, halved; 3 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 3 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Sunday Roast Vegetables with Herbs because it’s a beautiful way to celebrate the weekend with family and friends. Each time I prepare this dish, the kitchen fills with the delightful aroma of herbs and roasted goodness that instantly makes everyone feel at home. Not only does this recipe perfectly showcase seasonal vegetables, but it also offers an easy way to elevate any meal. With just a few ingredients and simple techniques, I can create a colorful and flavorful side dish that everyone will enjoy.

Created by

Rebecca Mills

Last updated on 2026-01-05T23:58:19.786Z

When I first tried making Sunday Roast Vegetables with Herbs, I wasn't sure how the combination of simple vegetables could be so satisfying. I started experimenting with fresh herbs from my garden, and I was pleasantly surprised by how much flavor they added to the roasted veggies. My secret tip is to use a mix of root vegetables, like carrots and parsnips, along with seasonal greens to create a vibrant medley that not only looks great but tastes fantastic!

Another important aspect I’ve learned is the roasting technique. Ensuring the oven is properly preheated and not overcrowding the baking sheet helps the vegetables caramelize beautifully, enhancing their sweetness. After experimenting with various combinations, I can confidently say that this recipe is a staple in my kitchen every Sunday!

        Why You Will Love This Recipe
        Aromatic herbs that elevate simple vegetables
Perfectly caramelized, sweet flavors from roasting
An easy way to add variety to your weekly meals

      

Choosing the Right Vegetables

For this Sunday Roast Vegetables with Herbs recipe, selecting the freshest seasonal vegetables is key to achieving the best flavors. Carrots and parsnips should be firm with vibrant colors, indicating their freshness. If you have trouble finding Brussels sprouts, you can substitute them with chunks of cauliflower or broccoli, which also roast beautifully and develop that lovely caramelization.

Zucchinis are best when they are medium-sized and firm; larger ones can become watery when roasted. As an alternative, you can use yellow squash for a slight variation in flavor and color. The choices of vegetables can influence not just taste but also texture, so try to include a variety that offers both crunchy and tender bites.

Mastering the Roasting Process

Roasting vegetables to perfection means paying attention to the timing and temperature. During roasting, keep an eye out for golden-brown edges, which indicate that the natural sugars in the vegetables are caramelizing. It's also essential to stir the vegetables halfway through to ensure even cooking and prevent any from burning while others remain undercooked.

If you prefer a more charred flavor, feel free to increase the oven temperature to 425°F (220°C) for a shorter roasting time, about 30-35 minutes. Make sure to spread the vegetables in a single layer on the baking sheet without overcrowding; this allows steam to escape and promotes browning.

Ingredients

Gather these fresh ingredients to make a delightful Sunday roast.

Vegetables

4 medium carrots, peeled and cut into sticks
3 medium parsnips, peeled and cut into sticks
1 large red onion, cut into wedges
2 zucchinis, sliced
2 cups of Brussels sprouts, halved

Herbs and Seasoning

3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
3 tablespoons olive oil
Salt and pepper to taste

Mix all these ingredients to create a hearty and flavorsome dish.

Instructions

Let's get started on preparing these delicious roast vegetables!

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the carrots, parsnips, red onion, zucchinis, and Brussels sprouts.

Seasoning Mix

In a small bowl, whisk together garlic, rosemary, thyme, olive oil, salt, and pepper. Pour this mixture over the vegetables and toss until well coated.

Roasting

Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 40-45 minutes, stirring halfway through until they are golden brown and tender.

Serve and Enjoy

Once cooked, remove the vegetables from the oven and serve them hot as a delightful side dish for your Sunday meal.

Now, enjoy your warm and flavorful Sunday Roast Vegetables with Herbs!

Pro Tips

Feel free to mix and match your favorite vegetables, and try adding a splash of balsamic vinegar for extra flavor before roasting.

Storage and Reheating Tips

After enjoying your Sunday Roast Vegetables, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, I recommend using an oven or air fryer rather than a microwave for the best texture. Simply reheat them at 350°F (175°C) for 10-15 minutes until heated through and crisp again.

If you've made a larger batch, consider freezing portions. Place the cooled, roasted vegetables in freezer-friendly bags or containers, ensuring to remove as much air as possible. They can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

These roasted vegetables make a wonderful side dish, but they are also versatile enough to be incorporated into other meals. Try mixing them into grain salads or grain bowls for added texture and flavor. They complement proteins beautifully, especially roasted chicken or grilled fish.

Add a sprinkle of feta cheese or nutritional yeast for a savory twist just before serving. For a zesty experience, squeeze fresh lemon juice over the roasted vegetables to brighten the flavors. You can also serve them with a dipping sauce, such as a tahini dressing, for a delightful appetizer.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

While fresh vegetables are recommended for better flavor and texture, you can use frozen vegetables. Just be sure to thaw and drain them before roasting.

→ What herbs can I substitute for rosemary and thyme?

You can use Italian seasoning or a mix of your favorite dried herbs like oregano and basil. Fresh herbs work best, but dried can also add flavor.

→ How long do the leftovers last?

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I add protein to this dish?

Absolutely! Adding roasted chicken or chickpeas makes for a hearty dish. Just adjust the cooking time according to the protein you choose.