New this month
Get the Allrecipes magazine

Roasted Vegetable Medley


"This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand."
Added to shopping list. Go to shopping list.


1 h 55 m servings 191 cals
Original recipe yields 6 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 158
  1. 266 Ratings

Most helpful positive review

I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated wi...

Most helpful critical review

Too much heat, too much time. Came out black.

Most helpful
Most positive
Least positive

I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated wi...

This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just...

Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good!

This is the first recipe that I've felt inspired enough to rate. It was truly outstanding. I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roaste...

This turned out really well! I baked mine in the oven like the recipe said and, like other users found, after 30 minutes on 425 some of the veggies were starting to burn. As suggested, I reduced...

OMG These were so good. I followed the recipe but add a few more vegetables like radishes, mushrooms, green peppers and some onions. Never thought I would like parsnips but everything came out ...

Omigosh, this was incredible! I used yams, zukes, yellow squash, roma tomatoes, and fresh mushrooms. Baked the yams 30 mins, and while they baked I combined the squash, tomatoes and mushrooms in...

These were amazing! I made this dish when I had a friend over for dinner. She kept eating and eating them even after we were finished with dinner and I had to print the recipe for her or I don...

I have made this with several different veggies and we all love; even my husband the meat eater!! A couple of thing I add are just a sprinkle of bread crumbs and even less of dried cheese and t...