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Roasted Baby Vegetables

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant roasted baby vegetables dish is a sophisticated vegan side that celebrates the natural sweetness of seasonal produce. By roasting the carrots, golden beets, and turnips at a high temperature, they develop a lovely caramelisation that pairs perfectly with the tender baby courgettes. The addition of fresh Italian parsley provides a bright, herbaceous finish that lifts the earthy flavours of the root vegetables.

Ideal for Sunday lunches or as a healthy accompaniment to a festive main, this recipe is both versatile and simple to prepare. Using baby vegetables reduces the need for heavy chopping and creates a beautiful presentation on the plate. For the best results, ensure the vegetables are spread out in a single layer on the baking tray to allow them to roast evenly rather than steam.

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Ingredients for Roasted Baby Vegetables

  • 20 baby carrots, peeled, tops trimmed

  • 230g baby pattypan squash, halved

  • 8 baby golden beets, peeled, halved

  • 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces

  • 230g baby courgette, trimmed

  • 45ml plus 1 teaspoon extra-virgin olive oil

  • 2 tablespoons chopped fresh Italian parsley

How to make Roasted Baby Vegetables

Preheat oven to 204°C. Combine all vegetables except courgette in large bowl; toss with 45ml oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.

Meanwhile, add courgette to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.

Add courgette to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 177°C oven 8 to 10 minutes.

Sprinkle vegetables with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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