Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.
I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).
This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.
Ingredient Guide
- Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
- Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
- Sea Salt: Enhances the natural flavors of the vegetables.
- Black Pepper: Adds a touch of warmth and depth.
- Olive Oil: Helps the vegetables crisp and caramelize while roasting.
- Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
- Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.
Shopping Made Easy
- Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
- Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
- Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
- Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.
Cooking Notes from the Kitchen
- Cut larger carrots in half lengthwise so they roast evenly.
- Always place vegetables in a single layer on your roasting pan for the best caramelization.
- If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
- To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
- Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.
Can I substitute other vegetables in roasted vegetables?
Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.
What temperature is best for roasting vegetables?
The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.
Can I make roasted vegetables ahead of time?
Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
What can I use instead of garlic scapes pesto?
If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.
