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Roasted Seasonal Vegetables & Potatoes

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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