Roasted Potatoes with Vegetables in the Oven
A real burst of color! Simple, quick and incredibly delicious. Roasted potatoes with vegetables are perfect as a side for meat, poultry or fish, yet hearty enough to serve as a full meal. You can easily vary the vegetable mix to your taste.
Updated : 24 November, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Potato
300 grams
Pumpkin
300 grams
Carrot
5
Bell pepper
1
Onions
3
Garlic
2 tablespoon
Olive oil
to taste
Salt
to taste
Ground black pepper
0.5 teaspoon
Rosemary
0.5 teaspoon
Italian herbs
3
Tomato
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can also use zucchini, eggplant or other vegetables - they make the dish tastier and healthier. Choose vegetables of similar size. Wash, dry, peel, remove seeds and cut them into equally sized pieces.
Step 2
If using young potatoes, wash them very well with a brush under running water and pat dry. Do not peel or cut them. If using medium or large potatoes, wash, peel and cut them in halves, then into 3-4 wedges each.
Step 3
Peel the onion, rinse, dry and cut into four parts. You may use red onion or shallots instead.
Step 4
I used small carrots and baked them whole. If yours are larger, cut them in half. If using medium carrots, wash, peel and slice them into pieces similar in size to the potatoes.
Step 5
Choose colorful bell peppers to make the dish look more vibrant. Wash them, remove seeds. Small peppers can be baked whole, like potatoes and carrots.
Step 6
If using larger meaty peppers, cut them into medium-sized pieces.
Step 7
Use firm tomatoes so they keep their shape when roasting. I used cherry tomatoes, so I left them whole. If using large tomatoes, cut them in half.
Step 8
Use orange pumpkin - it is usually sweeter than green varieties. Choose young, small and juicy pumpkin. Wash, dry and cut it into small cubes.
Step 9
Do not peel the garlic cloves - roast them in the peel. Peel before serving.
Step 10
Line a baking tray with parchment. Spread all vegetables on it, season with salt and pepper. Add herbs suitable for vegetables (I used Italian herbs). Drizzle with vegetable oil (I used extra virgin olive oil, but sunflower oil works too). Mix everything carefully.
Step 11
Bake in a 430°F (220°C) oven for about 45 minutes, until the potatoes are soft. For a crispier finish, switch on the grill for the last 5-10 minutes. Check doneness with a toothpick - if the potato is soft, it’s ready. Serve hot or warm as a main dish or as a side to meat or fish. Enjoy!
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