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Roasted Vegetables

Roasted Vegetables Recipe

Note: This was first posted in Jan 2009, now updated with new photos and improved recipe.

These roasted vegetables are the side dish that always occupy my roast chicken. Nothing fancy at all, but definitely so easy to prepare, healthy and delicious! I basically used the same herbs and ingredients that was used for the roast chicken (usual suspects like thyme, rosemary and garlic). You can roast the vegetables on its own, but I usually cook it with the roast chicken during the last 40 minutes of roasting. The chicken juices and aroma further flavour the roasted vegetables. Merry Christmas and Happy Holidays!!

Roasted Vegetables Recipe

Roasting vegetables is almost a non-recipe and it is very flexible. You can vary the amount of vegetables so long as they occupy one layer on the roasting tray. For the most basic seasoning, you only need salt and pepper. But feel free to add whatever herbs and ingredients you have in the pantry (such as rosemary, thyme and garlic) for added flavour.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 40 mins


  • 2 russet potatoes peeled and cut to uniform small chunks
  • 2 carrots peeled and cut to uniform small chunks
  • 1 zucchini cut to uniform small chunks
  • 1 tbsp olive oil
  • sea salt and black pepper to taste
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • 5 to 10 peeled garlic cloves slightly bruised


  1. Add cut potato and carrots to roasting tray. Coat with olive oil and season with salt and black pepper.
  2. Add herbs (rosemary, thyme, bay leaf) and garlic cloves. Toss to mix everything together.
  3. Ensure the vegetables occupy one layer on the roasting tray (not stacked). Roast vegetables in preheated oven of 200°C (400°F) for approximately 20 minutes.
  4. Take the tray out from the oven and add in the zucchini. Use a spatula to give the vegetables a good stir.
  5. Return tray to oven and continue roasting for another 20 minutes, until the vegetables are nicely roasted (slightly wrinkled and browned at the edges).


Leave a Comment

27 Responses to “Roasted Vegetables”

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  1. WokkingMum — January 11, 2009 @ 1:27 am

    I love roasted veggies! And yours looks really good!

    Cooking with the oven is so fuss-free eh? :wink:


  2. Little Corner of Mine — January 11, 2009 @ 2:02 am

    Yes, super easy and very western! Grill vegetable is also very good but more time consuming. :-)


  3. Marysol — January 11, 2009 @ 3:54 am

    NC, aside from vegetable gratins, roasted vegetables is the only way I’ll eat them.
    That said, your large pan of roasted vegetables looks good even in the “before” picture.


  4. cecil — January 11, 2009 @ 4:17 am

    We did similar thing for Christmas too. I think it’s always the perfect dish paired with all those holidays ‘heavier’ dish! Happy New Year to you! :D


  5. Reeni — January 11, 2009 @ 7:21 am

    Roasted veggies are so delicious! Just a little bit of work and a big, yummy pay-off. :XO:


  6. Kelly_Bear — January 11, 2009 @ 10:18 am

    Ooh. Those look delicious! I love roasted veggies. They’re easy to do, and they make your kitchen smell wonderful.


  7. didally — January 11, 2009 @ 5:48 pm

    This is quick and easy to put together. Definitely fuss-free and perfect for a lazy weekend paired with roasted chicken. :-)


  8. Darius T. Williams — January 12, 2009 @ 6:11 am

    looks fantastic!!!


  9. beachloverkitchen — January 12, 2009 @ 9:43 am

    oh yes,it’s a really healthy side dish!! but I seldom roast veges..must try one day!


  10. Selba — January 12, 2009 @ 10:23 am

    Roasted veggies are great! Beside the taste of crunchiness, sweetness… also very healthy.


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