Roasting Vegetable Medley Recipe is a delicious way to introduce new varieties of vegetables to everyday meals. Adds an ideal pop of color for holiday dinners too.
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5 from 1 vote

Roasted Vegetable Medley with Rosemary and Thyme

Roasted Vegetable Medley is a terrific way to introduce new vegetables at dinnertime.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 164kcal
Author: Judy Purcell


  • 5 cups rough cut cauliflower , broccoli, beets, and radishes (use any combination of vegetables, combined to equal 5 cups)
  • 3 cloves  garlic -- sliced thin
  • 3 tablespoons  avocado or extra-virgin olive oil
  • 1 teaspoon  dried rosemary , crushed
  • 1 teaspoon  dried thyme
  • Sea salt and freshly ground pepper
  • Juice of half a lemon
  • 1/4 cup Parmesan cheese (optional)


  • Heat oven to 400°F. Toss prepped vegetables and garlic in the oil to coat.
  • Spread out on a large rimmed baking sheet, sprinkle with herbs, and generously season with salt and pepper.
  • Roast for 25 to 30 minutes, stirring occasionally until vegetables are crisp-tender and lightly browned in spots. Remove from oven, transfer to a serving bowl; shower with lemon juice and toss with cheese.


Vegetables can be prepared for roasting two or three days in advance and refrigerated until ready to use. Add even more interest to the dish by tossing in a handful of toasted pepitas or sunflower seeds.


Calories: 164kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 141mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 66.1mg | Calcium: 143mg | Iron: 2.5mg