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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
24/12/2025
Meat and seafood is for all seasons, but vegetables certainly come in and out of season like fashion trends. And when hosting a winter party, incorporating the season’s bounty is a must. This article, thus, focuses on the ingredients, recipe, and, of course, top cooking tips for a one-pan vegetable roast. It’s full of flavour and colour, but easy on the prep and cleanup. Read ahead to know more.
Festive feasting isn’t just for a day. It’s a whole week of dinners, lunches, brunches, and even an evening get-together. It’s about family nights that turn into an impromptu party and evening soirees where everyone takes their turn hosting. But with all the feasting, the dishes can start to overlap. This is where simple, quick, and vibrant fixes, like a one-pan vegetable roast, come in handy. Learn how this one-pan dish scores high on the three criteria of a good meal: prep, flavour, and nutrition.
When someone talks about Christmas roasts, the list usually includes meat dishes – from lamb racks to pork roasts, honey-glazed hams, rib roasts, and more. But why should meat have all the fun in the roasts? Vegetable roasts offer a good break from meat-laden dinners, make for a vibrant dish, and are highly customisable because there’s no fixed list of vegetables to use.
Whether you want to serve it as a side or make it the centrepiece of a veggie-themed dinner, a one-pan roast is a winner. Roughly chopped vegetables, seasoned with a mix of herbs and masalas, and roasted till tender-crisp — that’s not just a healthy swap to heavy, meaty mains. Rather, it’s a dish your gut, taste buds, and guests will thank you for! Read ahead to discover the simple recipe for a one-pan roast.
This one-pan roasted vegetable recipe offers a mix of colour, flavour and texture. Also, apart from onions, all other vegetables can be roasted for the same duration (after prep), which makes for an easier cook.
Ingredients:
Small potatoes with skin: 400 g
Large carrots, peeled: 2
Large cauliflower (cut into florets): 1
Large onion, peeled: 1
Garlic cloves, smashed: 3
Thyme sprigs: 5
Extra virgin olive oil: 4 tbsp
Salt: 1 tsp
Black pepper: ¼ tsp
Instructions:
Cutting your vegetables: Cut the potatoes in half, the cauliflower into florets and dice the carrots. Also, cut the onion into small 2 cm squares. This step is important to ensure everything cooks evenly. Essentially, cut potatoes and carrots smaller, and keep cauliflower florets larger so everything finishes at the same time. You can roughly chop the veggies as well, but aim for a similar surface area rather than an identical size. This will help them cook evenly.
Smash the garlic: Take an unpeeled garlic clove. Place the side of the knife on it and firmly hit it with the palm of your hand. The garlic will burst open, but largely stays intact.
Season the veggies: Preheat oven to 200°C / 390°F (180°C fan). In a bowl, add the onion with 1 tablespoon of oil, and a pinch of salt and pepper. Set it aside. Add all other vegetables, thyme and garlic in a separate bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
Roasting the veggies: Spread all the veggies (except the onion) in a large baking tray and roast for 30 minutes. Now, add the onion, toss the vegetables, and roast for 20 minutes. Toss the mix halfway, until cooked through with golden edges. Serve fresh.
To make sure your vegetable roast becomes the star of the evening, follow these important tips:
Don’t use minced garlic. Smash whole cloves of garlic and use them instead because it does not burn easily.
Don’t roast on high heat. Roasting in moderate heat allows the vegetables to sweeten and caramelise evenly.
Avoid mixing high-moisture vegetables (like eggplant) with root vegetables (like potatoes) because they cook at different rates and release moisture differently. Roots need longer, drier heat, while watery veg need high heat to steam off water.
Preheat the tray, not just the oven. Slide the empty roasting tray into the oven while it preheats. Adding vegetables to a hot tray kickstarts browning instantly, preventing steaming and giving you better caramelisation from the first minute.
Lightly salt before roasting, then finish with a final pinch right after the vegetables come out of the oven. Early salt helps draw moisture for browning; late salt sharpens flavour without making the veg watery.
If you thought veggies were only good for salads, then let this roast change your mind. Transform seasonal vegetables into a roast that will have people talking all year long. And the colourful display (from different vegetables) means this one will also slay on social media. Did someone say “foodfie”?
