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A colorful roasted vegetable tray bake featuring carrots, potatoes, and cherry tomatoes topped with feta cheese.

Roasted Vegetable Tray Bake

Roasted vegetable tray bake loaded with colorful veggies and bold flavor. An easy, healthy dinner or side dish everyone loves.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine British
Servings 6
Calories 292 kcal

Equipment

Ingredients
 
 

Garlic Herb Dressing

  • roasted garlic from the roasting tin after cooking
  • 2 tablespoons olive oil
  • 1 bunch parsley finely chopped
  • ½ lemon juiced
  • pinch salt to taste
  • pinch pepper to taste
  • ⅓ cup feta crumbled, for topping

Instructions
 

  • Cut the carrots and parsnips lengthwise into batons. Chop the sweet potato into chunks, halve the new potatoes, and slice the red onion into wedges. Leave cherry tomatoes whole if using.
    2½ lbs mixed root vegetables
  • Preheat the oven to 400°F (200 °C) or 350°F (180 °C) fan.
    Oven preheated to 400°F or 200°C and displayed in bold orange text.
  • Add the chopped vegetables, new potatoes, cherry tomatoes, onion wedges, and whole garlic cloves to a large roasting tray. Nestle the rosemary and thyme sprigs among the veg. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything together until well coated.
    1 cup cherry tomatoes, 14 ounces new potatoes, 3 cloves garlic, 4 sprigs rosemary, 4 sprigs thyme, 2 tablespoons olive oil, pinch salt, pinch pepper
    A tray filled with colorful roasted vegetables including potatoes, carrots, tomatoes, and herbs.
  • Place the tray in the oven and roast for 45 minutes, or until the vegetables are golden and tender.
    A colorful tray of roasted vegetables including potatoes, carrots, and tomatoes garnished with herbs.
  • Once the vegetables are done, remove the garlic cloves from the tray. Squeeze the soft roasted garlic into a small bowl. Add the olive oil, chopped parsley, lemon juice, salt, and pepper, then whisk or blend until smooth.
    roasted garlic, 2 tablespoons olive oil, 1 bunch parsley, ½ lemon
    A bowl of green herb-infused oil with chopped cilantro.
  • Drizzle the garlic herb dressing over the roasted vegetables. Scatter over crumbled feta, and serve straight from the tray.
    ⅓ cup feta
    A colorful roasted vegetable tray bake featuring carrots, potatoes, and cherry tomatoes topped with feta cheese.

Notes

Tips and Tricks
  • Keep vegetable pieces similar in size to ensure even roasting.
  • Swap feta for a dairy-free option to make this vegan.
  • Try adding zucchini, peppers, or squash for variety.
  • Great served over couscous, quinoa, or grains for a filling meal.

Nutrition

Calories: 292kcalCarbohydrates: 41gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 197mgPotassium: 821mgFiber: 10gSugar: 8gVitamin A: 10592IUVitamin C: 58mgCalcium: 124mgIron: 3mg
Keywords easy dinner, one-pan, roast dinner, roast dinner ideas, roasted vegetables, Sunday roast, tray bake, Vegetable, vegetable side dish, vegetables
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