About this recipe
Golden roasted potatoes provide the constant, while seasonal vegetables bring color, texture, and freshness to the plate.
Keep the roasting method the same year-round, then change the vegetables and herbs with the season for a side that always feels right for the moment.
Crisp • Seasonal • Versatile
Roasted Seasonal Vegetables & Potatoes
Equipment
- Large rimmed baking sheet or roasting pan
- Mixing bowl
- Chef’s knife
- Cutting board
- Spatula or tongs
- Parchment paper (optional, easier cleanup)
- Microplane for zest (optional)
- Serving platter (optional)
Ingredients
Base Ingredients
- 2 lbs baby potatoes (Yukon gold, fingerling, or new potatoes)
- 3-4 cups seasonal vegetables (see variations below)
- 4 tbsp olive oil
- 1½ tsp kosher salt (plus more to taste)
- Freshly cracked black pepper
- 2-3 garlic cloves (minced or smashed)
Optional Finish
- Lemon zest or juice
- Fresh herbs
- Flaky sea salt
Instructions
Method
- Preheat oven to 425°F (220°C).
- Halve potatoes if large; keep small ones whole.
- Cut vegetables into similar-sized pieces for even roasting.
- Toss everything with olive oil, salt, pepper, and garlic.
- Spread in a single layer on baking sheet.
- Roast 25–35 minutes, turning once, until caramelized and tender.
- Finish with herbs, citrus, or flaky salt if desired.
Make-Ahead Notes
- Vegetables can be prepped earlier in the day.
- Par-roast potatoes ahead if timing is tight.
- Rewarm at 375°F for ~10 minutes before serving.
- Leftovers are excellent in salads, grain bowls, or breakfast hashes.
Notes
Seasonal Variations
Spring
Fresh, light, green-forward:- Asparagus, baby carrots, peas, spring onions
- New potatoes
- Finish with lemon zest + herbs
Summer
Colorful, sun-ripened:- Zucchini, bell peppers, cherry tomatoes, eggplant
- Fingerling potatoes
- Finish with basil or oregano
Autumn
Warm, earthy, comforting:- Butternut squash, Brussels sprouts, carrots, sweet potatoes
- Yukon gold potatoes
- Finish with thyme or sage
Winter
Hearty, grounding:- Parsnips, carrots, fennel, red onion, sweet potatoes
- Yukon gold or baby potatoes
- Finish with rosemary or citrus zest
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