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Hearty roast veg medley

Oh hi there, autumn!

It’s time to welcome the new season, and there’s no better way than with this hearty medley of nutritious roast veggies.

Combining rich vegetables with aromatic herbs, it’s a versatile dish you can enjoy alone or as a delicious side with grilled chicken or tofu.

Get creative with the choice of spices, and you’ll FALL for this meal at first bite.


Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 people


1 small butternut squash, peeled, deseeded & diced

2 tomatoes, diced

90g cabbage, thinly sliced

90g broccoli florets

2 medium potatoes, diced

1 swede, peeled & diced

1 courgette, diced

4 spring onions, chopped

3 tbsp olive oil

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

Salt & pepper, to taste

50g Parmesan, grated


  1. Preheat the oven to 220°C.

  2. Prepare all your veg and put in a large mixing bowl.

  3. Add the oil and toss until all the veg is evenly coated.

  4. Sprinkle with the garlic, herbs and seasoning, and toss again until the veg is evenly coated.

  5. Put the veg in a single layer on a baking sheet or roasting tin.

  6. Roast for 20 to 25 minutes, turning the veg over halfway through, until everything feels tender.

  7. Sprinkle with Parmesan and roast for another 5 minutes, until the veggies are golden-brown and the cheese has melted and started to crisp.

  8. Remove from the oven and let it cool slightly before serving.


For a vegan-friendly version, just remove the Parmesan or switch it for non-dairy cheese.


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