Ingredients
Directions 7 steps | 50 Minutes
Preheat oven to 425°F degrees. Cut the carrots, parsnips, acorn squash and asparagus (or broccoli) into 2-inch strips, or cubes. Place all the vegetables except asparagus (or broccoli) in a large bowl and toss with about 3 tablespoons olive oil, salt and pepper. (See notes.)
![Mediterranean Roast Vegetables Recipe:
Preheat oven to 425°F degrees.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120090/recipes/DSCF2669_61c23f19a4b5d.jpg)
Place asparagus or broccoli in a separate bowl and toss with olive oil, salt and pepper.
![Mediterranean Roast Vegetables Recipe:
Place asparagus or broccoli in a separate bowl and toss with olive oil, salt and pepper.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120119/recipes/DSCF2685_61c23f36ef55c.jpg)
Line a sheet pan with parchment or aluminum foil (for easy clean-up). Place the carrots, parsnips, and acorn squash on the baking sheet and bake for 15 minutes.
![Mediterranean Roast Vegetables Recipe:
Line a sheet pan with parchment or aluminum foil (for easy clean-up).](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120141/recipes/DSCF2679_61c23f4cede00.jpg)
Take the sheet pan out of the oven, add the asparagus (or broccoli) and toss. Bake for another 10-15 minutes, until all vegetables are tender.
![Mediterranean Roast Vegetables Recipe:
Take the sheet pan out of the oven, add the asparagus (or broccoli) and toss.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120157/recipes/DSCF2697_61c23f5c6475a.jpg)
While the vegetables are roasting, make the lemon-thyme dressing. In a small bowl, combine the remaining olive oil, lemon juice and thyme. Season to taste with salt and pepper. Set aside. (See notes.)
![Mediterranean Roast Vegetables Recipe:
While the vegetables are roasting, make the lemon-thyme dressing.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120174/recipes/DSCF2686_61c23f6e355f4.jpg)
Once the vegetables are cooked, toss with olives, capers and the dressing. Taste and adjust seasoning, if required.
![Mediterranean Roast Vegetables Recipe:
Once the vegetables are cooked, toss with olives, capers and the dressing.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120193/recipes/DSCF2702_61c23f80843ca.jpg)
Plate on a serving platter and top with crumbled feta. Serve and enjoy!
![Mediterranean Roast Vegetables Recipe: Plate on a serving platter and top with crumbled feta.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1640120242/recipes/DSCF2707_61c23fb1b525d.jpg)
Notes:
Variation:
- The shape of the chopped vegetables does not matter, as long as they are about the same size so they cook evenly.
- Use any combination of vegetables that you like. But stick to no more than 5 different types.
- Use parsley or another favorite herb instead of thyme.
- Remember that the olives and capers are salty so undersalt the dressing. You can always adjust the seasoning later.
Make-Ahead:
- The dressing can be made up to a week in advance and refrigerated.
- The vegetables are best fresh, but you can refrigerate the leftovers and reheat or eat cold.
- Toss leftover roasted vegetables with some arugula and quinoa and make it into a salad. You may need to add more dressing.
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