Twelve-Spice Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A colorful assortment of roasted vegetables infused with a dozen warm spices for a fragrant, comforting side dish. This Mediterranean-inspired New Year's recipe, ready in about 45 minutes, pairs carrots, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, sliced into half-moons zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into wedges red onion
• 4 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp dried rosemary
• 1 tsp salt
• 3 cloves minced garlic

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 medium peeled and chunked carrots, 2 medium sliced zucchini, 1 large chopped red bell pepper, and 1 large wedged red onion.
2. Step 2: Add 4 tbsp olive oil, 3 minced garlic cloves, and the twelve spices: 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1/4 tsp ground ginger, 1/2 tsp black pepper, 1/2 tsp ground turmeric, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp dried rosemary, and 1 tsp salt. Toss thoroughly to coat all vegetables evenly.
3. Step 3: Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges are lightly caramelized.