Simple Vegetarian Roast Recipe

Preheat the oven to 425°F (220°C). Line a large roasting pan with foil or parchment paper for easy cleanup.

Wash the potatoes, carrots, yams, zucchini, and sweet peppers under cold running water, scrubbing gently to remove any soil. Pat dry with a clean kitchen towel.

Cut the potatoes into 1-inch cubes, leaving the skin on for texture and nutrition. Peel the carrots and cut them into 1-inch thick rounds or batons.

Peel the yams and cut them into 1-inch cubes. Slice the zucchini into half-moon pieces about ½-inch thick. Peel the onions and cut them into thick wedges, keeping the root end intact so layers stay together.

Cut the sweet peppers in half lengthwise, remove the seeds and membranes, then cut into 1-inch chunks.

Transfer all prepared vegetables to the roasting pan in a single layer, distributing them evenly. Drizzle generously with olive oil and season with salt, pepper, and any dried herbs desired (such as rosemary, thyme, or paprika).

Toss the vegetables with your hands or a wooden spoon until everything is well coated with oil and seasoning.

Spread the vegetables in an even layer on the roasting pan. Place in the preheated oven on a middle rack.

After 25 minutes, stir the vegetables with a wooden spoon, pushing the browned pieces aside and bringing the less cooked ones to the surface for even cooking.

Return to the oven and roast for another 15-20 minutes, until all vegetables are tender when pierced with a fork and the edges are golden brown and caramelized.

Remove the roasting pan from the oven and let rest for 2-3 minutes before serving. Taste and adjust seasoning as needed with additional salt and pepper.