Roast Vegetables – Easy Tray Bakes Any Which Way

A roast dinner… just thinking about it oozes comfort doesn’t it? When I was growing up, lamb roast was on the menu every Saturday night. Juicy lamb, gravy made from scratch, mint sauce, loads of potato, pumpkin, sweet potato and parsnip with a small serve of peas or broccoli on the side. Food coma…

I still crave a roast dinner like that but these days, it’s a little starchy in my gut for it to be a regular meal. Luckily there are so many other veggies that are absolutely delicious when baked up together.

Roast vegetables with steak and chimichurri.
Roast vegetables with steak and chimichurri.

A basic vegetable tray bake is a fantastic dish to have in your repertoire for so many reasons –

  • Increase your vegetable intake – get a whole rainbow on your plate and feel the vitamins and minerals getting into your system!
  • Endless flavour combinations.
  • Use up whatever vegetables you have left in the crisper or plan something in particular.
  • Some quick prep and then you’ve got time to put your feet up and have a cheeky wine (or finish whatever else is on your list).
  • Depending on the protein you add, it can be a one dish wash up.
  • The left overs are brilliant for breakfast or lunch the next day.

There are so many combinations I’ve done over the years that I thought I’d share the basic formula I use and you can then mix and match depending on your taste buds or what you have available.

Tray Bake CombinationsMethod

  • Prepare vegetables and cut into approx 3cm pieces. Hard vegetables (e.g. carrot, sweet potato) will take longer to cook than soft ones (mushroom, zucchini) so either cut them smaller or give them more cooking time.
  • Place vegetables in large baking tray in a single layer. Reserve soft vegetables for now.
  • Toss in melted oil of choice and season well with salt and pepper. Sprinkle over any additional flavourings.
  • Bake in 190 degree oven for 20 minutes. Turn vegetables and add soft vegetables to tray.
  • If you want to cook your meat or chicken in the oven as well, now is the time to add it. Season and place on top of the vegetables and continue to bake for 30 minutes or until cooked through and browned to your liking.
  • If cooking your protein separately, prepare and grill at the appropriate time.

Serve warm or hot topped with protein of your choice and finished with fresh herbs etc to suit your flavour combo.

A little trick for helping to clean the baking tray – drizzle a generous amount of dishwashing liquid over the base and pour in a kettle full of boiling water. Leave to rest for an hour. All the baked on bits should glide off.


  • Toss chopped left overs in a pan with some butter to reheat for breakfast or lunch.
  • If you have only vegetables left, add some chopped bacon to the pan first or top with a egg (soft boiled, poached or fried). Or both. Throw in a handful of salad greens for good measure.
Leftover roast vegetables with added bacon and fried egg.
Leftover roast vegetables with added bacon and fried egg.

 What’s your favourite vegetable combo? Have you got a one pot dinner tip to share with us?

Linking up with Deb at Inner Compass Designs for The Creativity Tree.

Caz x


9 thoughts on “Roast Vegetables – Easy Tray Bakes Any Which Way

  1. Aww my mouth is salivating! I love a roast, especially lamb with garlic and rosemary, with baked vegetables such as white potatoes, sweet potatoes, pumpkin, carrots and onions….mmmm..

    Lately my husband and I have been loving Fennel, esp in salad with red cabbage, radish, celery and orange. So fresh and delicious!

    Found you via the Creativity tree 🙂

  2. yum Caz – this is what i have been waiting for the colder weather here in Brisbane. I want my oven going with tons of veggies and maybe some meat. I especially love roasting cauliflower, sweet potato, pumpkin and peppers. yum

    1. Sounds like a delicious combo Deb. Something similar is on the menu again tonight for an easy early dinner. x

  3. I pretty much live for roast vegies and make them really regularly. I like to throw in carrots, pumpkin, potatoes and sweet potato and garlic cloves (unpeeled) into a baking dish (all cut up to different sizes depending on how much cooking time they need), drizzle with olive oil, sprinkle with a little bit of fresh rosemary and bake until juuuust about done, then I top with sliced haloumi and pop back into the oven until golden and ready. OMG, this is the ULTIMATE fast food. x

    1. I love the sound of that! I hadn’t thought of putting the haloumi in the oven. Definitely trying that – thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *