Roasted Veggie Medley


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I love sweet potatoes – frugal, healthy, on EWG’s Clean 15 list which means I can buy conventional sweet potatoes without freaking out. Sometimes my family shares my enthusiasm – especially when I serve this recipe!

I really love the versatility of this dish. You can use whichever vegetables you prefer – sometimes I add mushrooms, peppers, eggplant, broccoli. It’s great for cleaning out the tidbits of left over veggies you need to use up before they spoil. And it’s super easy. Here’s my technique:

Preheat the oven to 400F.

Gather and prep your veggies. One of my favorite combinations is sweet potatoes, regular potatoes, onions, and carrots. You can tell from this picture that some of my potatoes needed to be eaten in a bad way. This was my experiment to see if they’d still taste good, and they did!

Arrange them on a baking sheet.

Drizzle with olive oil

Add spices. I use either Italian Seasoning with salt and pepper, or basil, oregano, salt & pepper. Whatever I have handy.

Bake for 45 min to 1 hour. We like ours crispy on the outside and soft on the inside. {I do not turn them during the cooking process.} You will need to vary the cooking time for veggies that quick much faster like peppers, broccoli, and mushrooms. If you add those veggies, either bake them on a different cookie sheet, or add them after the other veggies have been cooking for a while.

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. Yum. This looks great. I use vegetables (lots of them) in nearly every meal I compose (though single courses on my blog don’t always make that clear 😉 ), but I am not a huge roaster. This looks delish. I really need to try it out.

  2. I think you brought this to homeschool day once… I’m glad you posted this! 🙂 I have some onions that need used up, plus some of the other stuff! I’m going to try tossing frozen peppers on the pan and cooking them for the same length of time as the rest… oh and I have chunks of frozen zucchini too.

    1. I did. I actually wrote a blog post about it before too, but for some reason it did not survive the move from Blogger to WP.

  3. This looks so good. I spent four months in Indonesia in 1999 (as part of a college study program) and all they eat there is sweet potato. It’s their staple food. It’s like our bread–they have soup and sweet potato…or they just snack on it. I really grew to love it!