Roasted Vegetable Platter
A stunning presentation of seasonal vegetables roasted to caramelized perfection. This versatile side dish elevates any gathering and works beautifully alongside roasted meats or as a vegetarian centerpiece.
Ingredients
Instructions
- 1
Preheat oven to 200 degrees Celsius. Line two large baking sheets with parchment paper.
- 2
Group vegetables by cooking time: pumpkin and potatoes need longest, carrots and Brussels sprouts medium, onions shortest.
- 3
Toss all vegetables except onion wedges with olive oil, salt, pepper, and herb sprigs in a large bowl.
- 4
Spread vegetables in a single layer across prepared baking sheets. Do not overcrowd or vegetables will steam.
- 5
Roast for 25 minutes, then add onion wedges and whole garlic cloves to the pans.
- 6
Continue roasting for another 20 minutes, stirring once halfway through, until all vegetables are tender and caramelized.
- 7
Drizzle with balsamic vinegar and return to oven for 5 final minutes.
- 8
Transfer to a large serving platter. Scatter with crumbled feta and pomegranate seeds if using.
Tips, Variations and Storage
Nutrition Information
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Written by
Sarah Mitchell
Certified Executive Chef, Culinary Institute of Australia Graduate, Former Head Chef at The Celebration Kitchen Sydney
Sarah Mitchell is a professionally trained chef and food writer with over 15 years of experience creating recipes for home cooks. She specializes in making complex dishes accessible to everyday families while maintaining authentic flavors and techniques.