If you’re looking for a vibrant, healthy, and flavorful side dish, this Golden Spiced Roasted Veggie Medley is the perfect choice. With a colorful mix of carrots, potatoes, broccoli, cauliflower, and baby sweetcorn, this dish brings both nutrition and taste to your table.
Tossed in olive oil, cumin, chilli flakes, salt, and black pepper, the vegetables roast to golden perfection—crispy on the outside, tender on the inside, and bursting with warm spice. It’s simple enough for a busy weeknight, yet delicious enough to serve at a family dinner or even a festive gathering.
Why this recipe works
Balanced flavors: The earthy cumin and gentle heat of chilli flakes complement the natural sweetness of carrots and baby corn.
Customizable: You can swap in sweet potatoes, zucchini, or bell peppers depending on what’s in season.
Healthy & wholesome: Packed with fiber, vitamins, and antioxidants while being completely plant-based.
Meal-prep friendly: Roast once and enjoy in grain bowls, wraps, or salads throughout the week.
How to serve the veggies
This dish is incredibly versatile:
Pair with grilled chicken, fish, or tofu for a balanced plate.
Serve as a holiday side dish alongside roasts or curries.
Add to quinoa or rice bowls for a filling vegetarian lunch.
Toss into a wrap with hummus for a quick and satisfying meal.
Tips for the best results
Even chopping: Cut vegetables into similar sizes so they cook evenly.
Don’t overcrowd the tray: Spread them out in a single layer to get that crisp golden roast.
Spice it up: Add paprika, garlic powder, or a dash of turmeric for variety.
Finish with freshness: A squeeze of lemon juice or sprinkle of fresh herbs makes the dish pop.
Dreamy Roast Veggies
Ingredients
- 2 medium carrots chopped
- 2 medium potatoes cubed
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup baby sweetcorn halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chilli flakes adjust to taste
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Wash and chop all vegetables into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, cumin, chilli flakes, salt, and black pepper.
- Spread evenly on a baking tray lined with parchment paper.
- Roast for 25–30 minutes, stirring halfway, until golden and crisp on the edges.
- Serve hot as a side dish or store in an airtight container for up to 3 days.
