This Marry Me Roasted Vegetable Medley brings bright color, sweet caramelized edges, and earthy herbs to your plate. Broccoli and cauliflower turn tender-crisp, carrots add sweetness, and bell peppers give bursts of juicy flavor. The garlic and rosemary scent fills the kitchen as it roasts. If you enjoy pairing roasted vegetables with cozy fall flavors, you might like this related recipe: caramelized maple-Dijon roasted apples and carrots for another sweet-savory side.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 165 kcal
- Protein: 3 g
- Carbohydrates: 14 g
- Fat: 11 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 200 mg
Why Make This Marry Me Roasted Vegetable Medley
This dish is simple and satisfying. It transforms everyday vegetables into something special. Roasting concentrates the natural sugars, giving a sweet, slightly nutty flavor. The herbs and garlic add warmth and aroma. It’s healthy, colorful, and pairs well with many mains. The texture mixes tender centers with crisp edges. Make it on busy weeknights or for holiday sides — it always looks inviting on the plate.
How to Make Marry Me Roasted Vegetable Medley
Start by prepping all vegetables so they roast evenly. Toss them with olive oil and herbs to coat each piece. Roast at a high temperature so edges caramelize and flavors deepen. Finish with a quick taste and a light sprinkle of salt if needed. The whole process is hands-off once the pan is in the oven.
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Wash and dry the broccoli and cauliflower. Peel and slice the carrots. Core and chop the red and yellow bell peppers. Mince the garlic. Use similar-size pieces so everything cooks evenly.
Step 2: Mixing
In a large bowl, combine all the vegetables. Drizzle with 3 tablespoons olive oil. Add the minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and salt and pepper to taste. Toss everything together until the vegetables are evenly coated.
Step 3: Cooking
Spread the mixture on a large baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized. Watch the edges so they get golden but not burnt.
Step 4: Finishing
Remove the tray from the oven and let the vegetables rest for a minute. Taste and adjust seasoning if needed. Serve warm and enjoy your Marry Me Roasted Vegetable Medley!
How to Serve Marry Me Roasted Vegetable Medley
Serve this medley hot as a side to roasted chicken, steak, or fish. Toss it with cooked quinoa or farro for a warm grain bowl. Top with crumbled feta or toasted pine nuts for texture. For a weeknight meal, add roasted chickpeas or a fried egg to make it heartier. The colors make it great for holiday plates or casual dinners.
How to Store Marry Me Roasted Vegetable Medley
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for best texture, or warm gently in a skillet.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and re-crisp in the oven.
- Tip: Avoid microwaving from frozen; it can make vegetables soggy. Reheat briefly in a hot oven or skillet to restore some crispness.
Expert Tips for Perfect Marry Me Roasted Vegetable Medley
- Cut vegetables to similar sizes so they cook evenly.
- Dry vegetables well after washing to help them brown.
- Use a large baking sheet and spread veggies in a single layer to avoid steaming.
- Flip once halfway through roasting for even color.
- If you prefer fresh herbs, swap 1 teaspoon dried thyme and rosemary for 1 tablespoon each of fresh chopped herbs added near the end.
- For more caramelization, increase oven to 450°F for the last 5 minutes, watching closely.
- Add a squeeze of lemon or a splash of balsamic vinegar just before serving to brighten flavors.
Delicious Variations
- Mediterranean: Add halved cherry tomatoes, olives, and a sprinkle of oregano. Finish with crumbled feta.
- Spiced-Up: Toss with 1/2 teaspoon smoked paprika and a pinch of cayenne for a smoky kick.
- Asian-Inspired: Use sesame oil instead of olive oil, add 1 tablespoon soy sauce, and finish with sesame seeds and green onions.
- Autumn Twist: Add diced sweet potato or roasted apples for sweetness.
- Protein Boost: Stir in roasted chickpeas or top with toasted almonds for crunch and protein.
Frequently Asked Questions
Q: Can I use fresh herbs instead of dried?
A: Yes. Use about three times the amount of fresh herbs. Add them toward the end of roasting to keep their bright flavor.
Q: Can I roast these vegetables together with meat?
A: You can, but check cooking times. Chicken pieces may need different timing. Use a separate tray for meat or add meat early and vegetables later if needed.
Q: How do I prevent soggy vegetables?
A: Don’t overcrowd the pan. High heat and a single layer let moisture escape and promote browning. Make sure vegetables are dry before tossing with oil.
Q: Can I cut down the oil?
A: Yes. You can reduce olive oil to 2 tablespoons, but expect slightly less browning. Alternatively, use a cooking spray and toss well.
Q: Is this dish good for meal prep?
A: Yes. Roast a big batch and store in the fridge for up to 4 days. Reheat in the oven or use cold in salads. Add a fresh dressing when serving to revive flavors.
Q: Can I use frozen vegetables?
A: You can, but frozen vegetables release more moisture. Roast at a higher temp and give extra time to evaporate liquid. Pat them dry if possible.
Conclusion
This Marry Me Roasted Vegetable Medley is an easy, colorful side with deep roasted flavor and a pleasant mix of textures. It’s quick to make, forgiving for home cooks, and flexible for many meals. For another bright, sweet-savory roast idea, see the original inspiration at Marry Me Roasted Vegetable Medley – MOON and spoon and yum. Give it a try and enjoy the warm aroma and caramelized taste of roasted vegetables.
Print
Marry Me Roasted Vegetable Medley
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Vegan
Description
A colorful and flavorful medley of roasted vegetables, perfect as a side for any meal.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wash and dry the broccoli and cauliflower. Peel and slice the carrots. Core and chop the red and yellow bell peppers. Mince the garlic. Use similar-size pieces so everything cooks evenly.
- In a large bowl, combine all the vegetables. Drizzle with 3 tablespoons olive oil. Add minced garlic, dried thyme, dried rosemary, and salt and pepper to taste. Toss everything together until evenly coated.
- Spread the mixture on a large baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
- Remove from the oven and let the vegetables rest for a minute. Adjust seasoning if needed, serve warm, and enjoy!
Notes
For best texture, reheat in the oven instead of the microwave. Adjust vegetables based on personal preference or seasonal availability.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 6g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
