Roasted Vegetables

Name: Roasted Vegetables
Prep time: 20 min
Cook time: 55 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

A fuss-free roasted veg tray that actually works — golden roots, tender greens, every time.

PREP TIME

20 minutes

COOK TIME

50-55 minutes

SERVES

8-10

About this recipe

I have been making roasted vegetables for years, and I will be honest with you — for a long time, I could never get them quite right when I cooked them all together. Some would come out soft and soggy, others still hard in the middle, and the greens always ended up overcooked and dull. Sound familiar? After so much trial and error in my kitchen, I finally figured out the method that works, and these one-tray roasted vegetables are the result.

What makes this recipe different is the two-stage approach. The root vegetables — baby potatoes, sweet potato, pumpkin, carrots and Brussels sprouts — go into the oven first to roast low and slow until they are golden and caramelised. The broccoli and green beans are handled separately and added at the end, which means every single vegetable is cooked perfectly. No mush, no sogginess, just beautiful colour and flavour all the way through.

What’s more, this is the kind of dish that works for any occasion. It is simple enough for a busy weeknight but impressive enough to put on the table when you have guests. I love serving it alongside my Lebanese Lemon Garlic Chicken or as part of a bigger spread for entertaining. If you are looking for something lighter, it pairs beautifully with my Lamb Tomato Bake as well. Once you try this method, you will never go back to throwing everything on one tray and hoping for the best.

Ingredients

8 baby potatoes, halved
300 grams sweet potato, cut into 3–4cm chunks (approx 1)
500 grams pumpkin (about 1⁄2 a pumpkin), cut into 3–4cm chunks
2 carrots (150 grams), cut into chunks
5 tablespoon olive oil + 2 extra tablespoon olive oil
18 Brussels sprouts, halved cut-side down
½ head of a large cauliflower, cut into florets
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and cracked black pepper to season
1 head of broccoli, cut into medium florets (200 grams)
250 grams green beans, topped and tailed
1⁄2 cup water (for steaming)

Notes from Rouba

Mix all your spices together first before you start — it makes it so much easier to divide them evenly across the two stages.
Brussels sprouts halved cut-side down give you that gorgeous golden caramel on the flat side — do not skip this.
Do not crowd your tray. This is the number one reason mixed vegetables fail — too close together and they steam, not roast. Two trays is perfectly fine.
The broccoli and beans only around 5 minutes of steaming — you want them bright green and with a little bite. Overcooking them here makes them dull and grey.
This dish reheats well in the oven at 160°C (350°F) for 10 minutes. Avoid the microwave — it makes the vegetables soft.

For this recipe I used a large baking tray from Dorsch Home Australia — honestly one of my favourite pieces in my kitchen. If you would like to get your hands on one, you can shop through my link here and use the code roubasfood at checkout for 10% off. Discount codes may not apply to already reduced sale items, so keep an eye out for the best deal.

Method

Step 1. Mix the spices and season the roasting tray

Preheat your oven to 180°C fan-forced. (200°C no fan)- (390°F)

In a small bowl, combine the garlic powder, smoked paprika, and dried thyme, and mix well — this is your spice mix.

In a large roasting dish, toss the baby potatoes, sweet potato, pumpkin and carrots with the 5 tablespoons olive oil and ¾ of the spice mix until everything is evenly coated. Season with salt and pepper. Spread across your baking tray in a single layer — do not pile them up or they will steam instead of roast. If your tray are small, use two trays if you need to.

Step 2. Roast the root vegetables, then add the cauliflower and Brussels sprouts

Roast the root vegetables for 25 minutes without touching them. After 25 minutes, add the cauliflower florets and Brussels sprouts to the tray. Drizzle over the extra 2 tablespoons of olive oil, season with salt and sprinkle over the rest of the spice mix and give the tray a gentle shake and toss. Return to the oven for another 20–25 minutes, until the potatoes are golden, the Brussels sprouts are caramelised and the cauliflower has golden edges.

Step 3. Steam the broccoli and green beans

About 8 minutes before the roasting tray comes out of the oven, pour 1⁄2 cup of water into a pot and bring to a simmer over medium heat. Add the broccoli florets and green beans, season with salt, cover with a lid and cook for approximately 3 minutes. Keep an eye on the water — you want it to steam, not boil dry. Once cooked, remove the lid, tip out any remaining water and drizzle with a little olive oil.

Step 4. Bring it all together

Pull the roasting tray from the oven. Tip the steamed broccoli and green beans over the tray and toss everything together gently. Taste for seasoning and serve. Finish off with a drizzle of olive oil.

A Few Things You'll Want to Know

Can I use different vegetables?
Absolutely. This method works with parsnips, beetroot, zucchini or whatever you have in the fridge. Just keep the rule — hard root vegetables go on the tray first, softer vegetables are handled separately at the end.

Why do you cook the broccoli and beans separately?
Broccoli and green beans cook much faster than root vegetables. If you put them on the tray from the start, they will be completely overcooked by the time the potatoes are done. Steaming them separately for 5 minutes keeps them bright, tender and full of flavour.

Can I make this ahead of time?
You can roast the root vegetables ahead and store them in the fridge for up to two days. When you are ready to serve, reheat the tray in the oven and do the broccoli and beans fresh — they only take a few minutes and are much better made just before serving.

What do you serve this with?
Everything, honestly. It is wonderful alongside roast chicken, grilled lamb or fish. I also love it as a vegetarian main with some good bread and labneh on the side.

Do I have to use smoked paprika?
Not at all. Regular sweet paprika works beautifully too. You can also add a pinch of cumin or coriander if you want to give it a more Middle Eastern flavour — which I do sometimes.

How big should I cut the vegetables?
Size really does matter when it comes to roasting, and this is something I learned the hard way. If your pieces are too big, the outside will colour before the inside is cooked through. If they are too small, they will shrink down and dry out. I cut everything into roughly 3–4cm chunks — think a piece you can eat in one or two bites. The most important thing is to keep everything a similar size so it all finishes cooking at the same time. Baby potatoes I just halve, and the carrots I cut them with a flat surface area to caramelise.

How much salt should I use — can I over-season vegetables?
Under-seasoning is the most common mistake people make with roasted vegetables. Salt is not just about flavour — it draws out the natural sweetness in the vegetables and helps them caramelise properly in the oven. Do not be shy with it. I season at two stages — once with the spice mix before roasting, and again with a pinch over the broccoli and beans when they are steaming. Taste before you serve and adjust if you need to. Bland roasted vegetables are a missed opportunity!