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: 2 cups chopped carrots; 2 cups chopped potatoes; 2 cups halved Brussels sprouts; 1 red onion, cut into wedges; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: Comfort Food

I love creating a warm and inviting atmosphere on Sundays, and nothing sets the tone better than a colorful array of roasted vegetables. The combination of seasonal veggies like carrots, potatoes, and Brussels sprouts, infused with fresh herbs, elevates any meal. As the vegetables roast, they become tender and caramelized, enhancing their natural sweetness. This dish is not just a side but a celebration of flavors that brings everyone together at the table for a cozy family meal.

Created by

Rebecca Mills

Last updated on 2026-01-06T00:01:12.174Z

Every time I prepare Sunday roast vegetables, I’m reminded of the joy of family gatherings. The aroma of fresh herbs like rosemary and thyme wafting through the kitchen is irresistible. I've experimented with various veggies, but I find that combining root vegetables with a hint of garlic really brings out the richness of the dish. It’s such a comforting way to celebrate the weekend.

This method of roasting at a high temperature allows the vegetables to caramelize beautifully. I always make sure to toss them well in olive oil and seasoning before spreading them out on the baking sheet—this ensures that every piece gets that perfect golden touch. Don't shy away from using a mix of textures and colors; it makes the presentation as delightful as the taste!

        Why You'll Love This Recipe
        A vibrant mix of seasonal vegetables bursting with flavor
Fresh herbs add an aromatic touch that enhances the taste
Perfectly caramelized for a sweet and savory bite

      

Choosing the Right Vegetables

When it comes to roasting vegetables, selecting the right types is key to ensuring a harmonious blend of flavors and textures. For this recipe, I prefer using seasonal vegetables that complement each other, such as carrots, potatoes, and Brussels sprouts. Each vegetable offers a unique sweetness and texture that enhances the overall dish. If you're in the mood for variation, consider substituting sweet potatoes for regular potatoes for a slightly sweeter flavor or adding parsnips for an earthy twist.

It's also important to cut the vegetables into uniform sizes. This ensures even cooking and browning. Aim for pieces that are about one inch in size. If you find that some vegetables are browning too quickly, you can always add them to the baking sheet later in the roasting process as a simple fix.

Perfecting the Roasting Technique

Roasting vegetables is an art that can be perfected with a few simple techniques. Start by preheating your oven to a high temperature of 400°F (200°C). This helps achieve that perfect caramelization while retaining the vegetables' natural moisture. It's crucial to use a large baking sheet and spread the vegetables out in a single layer; overcrowding can lead to steaming instead of roasting. If you notice the edges of the vegetables getting too dark, simply rotate the pan or stir them to promote even roasting.

Keep an eye on your vegetables during the last 10 minutes of roasting, as they can go from perfectly caramelized to overcooked quickly. You're looking for a golden brown color, and a fork should easily pierce through them without much resistance. This is the sweet spot where you'll get that delightful balance of crispy exteriors and tender insides.

Ingredients

Roast Vegetables

2 cups chopped carrots
2 cups chopped potatoes
2 cups halved Brussels sprouts
1 red onion, cut into wedges
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the vegetables

In a large bowl, combine the chopped carrots, potatoes, Brussels sprouts, and red onion. Add minced garlic.

Season the mixture

Drizzle the olive oil over the vegetables and sprinkle with rosemary, thyme, salt, and pepper. Toss until evenly coated.

Roast the vegetables

Spread the mixture in a single layer on a baking sheet. Roast in the preheated oven for about 40 minutes, or until golden brown and tender, stirring halfway through.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your flavorful Sunday roast vegetables!

Pro Tips

For extra flavor, you can add a splash of balsamic vinegar before serving. Additionally, feel free to experiment with seasonal vegetables to suit your taste.

Storage and Make-Ahead Tips

If you're preparing these roast vegetables ahead of time, they store well in an airtight container in the refrigerator for up to three days. Simply reheat them in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain their caramelized texture. Avoid the microwave when reheating, as it can make the vegetables soggy.

You can also prep the vegetables a day in advance. Chop and season them in advance, then store them in the fridge until you’re ready to roast. This not only saves time but also allows the flavors to meld together nicely, which enhances the overall taste once they are roasted.

Serving Suggestions

These roasted vegetables can stand alone as a hearty side dish, but they can also be turned into a delightful main by serving them over a bed of quinoa or rice. Add a drizzle of balsamic glaze or a sprinkle of feta cheese to elevate the dish even further. For a more robust meal, consider pairing the vegetables with grilled chicken or lamb for a complete Sunday dinner that feels both luxurious and comforting.

If you have leftovers, these vegetables can also be tossed into salads or grain bowls for a quick lunch option. They make fantastic additions to wraps or sandwiches, providing not only great flavor but also a wonderful pop of color.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but we recommend using fresh for the best texture and flavor.

→ What other vegetables work well?

Zucchini, bell peppers, or sweet potatoes can be excellent additions.

→ Can I prepare the vegetables ahead of time?

You can chop and season the vegetables a few hours in advance; just store them in the refrigerator.

→ How do I store leftovers?

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