Vegetarian's Best Roasted Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A colorful array of seasonal vegetables roasted to caramelized perfection with garlic and herbs, creating a dish that's the best for any meal. This mediterranean-inspired vegetarian ready in about 60 minutes pairs sweet potatoes, carrots, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 large sweet potatoes
• 8 oz carrots
• 1 red onion
• 2 medium zucchini
• 4 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 large sweet potatoes into 3/4-inch cubes, slice 8 oz carrots into 1/2-inch coins, and cut 1 red onion into 1-inch wedges. Trim 2 medium zucchini and cut into 3/4-inch half-moons.
2. Step 2: In a large bowl, toss all vegetables with 4 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring pieces don't overlap. Roast for 25 minutes, then flip and stir vegetables with a spatula.
4. Step 4: Return to oven and roast for 15-20 more minutes until vegetables are fork-tender and edges are caramelized and golden brown, stirring once halfway through.
5. Step 5: Remove from oven and let cool for 5 minutes before serving. Sprinkle with extra rosemary and a drizzle of olive oil if desired.