Simple Roasted Vegetables

This simple roasted vegetables recipe is proof that great ingredients don’t need much help. With carrots, cauliflower, potatoes, bell peppers, onion, garlic and lemon, roasted until golden and juicy.

This dish is flavourful, comforting, and endlessly versatile. It’s the kind of side that works just as well alongside a roast chicken as it does on its own.

Why You’ll Love This Recipe

• Uses basic, affordable vegetables
• Crispy edges with soft, tender centres
• Naturally vegan and gluten-free
• Easy to prep, hands-off once in the oven
• Works for weeknights, meal prep, or Sunday roasts

Ingredients You’ll Need

• Carrots
• Cauliflower
• Onions
• Bell peppers
• Garlic
• Fresh lemons

How to Roast Vegetables

1. Preheat oven to 200°C / 400°F.
   
2. Add carrots, cauliflower, potatoes, onion, and garlic to a large roasting tray.
   
3. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat evenly.
   
4. Spread vegetables out in a single layer.
   
5. Roast for 40–45 minutes, turning once halfway, until golden and tender.
   
6. Remove from the oven and immediately add lemon zest and lemon juice.
   
7. Toss gently and finish with fresh herbs if using. Serve warm.

Expert Tips

• Don’t overcrowd the tray — use two trays if needed for better browning
• Cut vegetables into similar sizes for even cooking
• Add lemon after roasting to keep flavours bright, not bitter

Variations

• Add zucchini in the last 20 minutes
• Sprinkle with feta or parmesan before serving
• Toss leftovers into salads or grain bowls

FAQs

Can I prep this ahead?
Yes — chop vegetables up to 24 hours ahead and refrigerate.

Can I use other vegetables?
Absolutely. This method works with almost any root or cruciferous vegetable.

Serving Suggestions With Roasted Vegetables

• Chicken Parmigiana
• Spicy Salmon Recipe
• Pan Seared Steak
• Air Fryer Chicken Roast
• Steak Nibbles

More Side Dishes

• Oven Roasted Butternut
• Baked Air Fryer Sweet Potato (Skin-On)
• Tomato Cucumber Salad
• Bok Choy Side Dish – Quick and Easy!
• Mediterranean Salad

SaveSaved!

Simple Roasted Vegetables

Easy roasted vegetables with lemon and garlic made using carrots, cauliflower, potatoes, and onion. A simple, flavourful oven-baked side dish.

PRINT PIN

Author: Miranda | My Anosmic Kitchen

Prep 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings :4 people

Ingredients

  

1x2x3x

• ▢ 4 medium carrots peeled and cut into chunks
• ▢ 1 small cauliflower cut into florets
• ▢ 500 g / 1 lb potatoes peeled and cut into chunks
• ▢ 1 large onion cut into wedges
• ▢ 4 cloves garlic lightly crushed
• ▢ 3 tablespoons olive oil
• ▢ 1-2 fresh lemon
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon black pepper
• ▢ Optional: fresh herbs thyme or rosemary

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 200°C / 400°F.
• Add carrots, cauliflower, potatoes, onion, and garlic to a large roasting tray.
• Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat evenly.
• Spread vegetables out in a single layer.
• Roast for 40–45 minutes, turning once halfway, until golden and tender.
• Remove from the oven and immediately add lemon zest and lemon juice.
• Toss gently and finish with fresh herbs if using. Serve warm.

Notes

FAQs

Can I prep this ahead?
Yes — chop vegetables up to 24 hours ahead and refrigerate.

Can I use other vegetables?
Absolutely. This method works with almost any root or cruciferous vegetable.

Nutrition

Serving: 1servingCalories: 274kcalCarbohydrates: 41gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 676mgPotassium: 1244mgFiber: 9gSugar: 8gVitamin A: 10201IUVitamin C: 115mgCalcium: 87mgIron: 2mg

Did You Make This Recipe?Tag @anosmickitchen on Insta and hashtag it #anosmickitchen