Skip to content

Roasted veggies with herbs de Provence

So simple and so good! This is really a fuss-free meal, since the only thing you need to do is to slice the veggies. But you can prepare all of them well in advance, so this would make a great party side dish. Just pop it into the oven and after 30 minutes, tadaaaa!

Use any vegetables you like! I made this a seasonal autumn meal, full of root vegetables and simply seasoned with olive oil, herbs, salt, and black pepper.


  • big potato
  • carrot
  • parsnip
  • smaller cauliflower head
  • big onion
  • fennel
  • 1-2 beetroot
  • herbs de Provence
  • olive oil
  • salt and black pepper
  1. Preheat your oven to 200 °C. Meanwhile, wash and slice the vegetables.
  2. Beetroot: since it is quite hard, slice thinly and season only with oil, salt, and black pepper. I recommend using a separate dish for the beetroot, since it makes everything pink.
  3. Everything else: separate the florets of cauliflower, slice carrot, parsnip, fennel, onion, and potato into quarters, and mix everything together in a big baking dish. Now season with olive oil, salt, and herbs de Provence.
  4. Bake for 30 minutes, the last 10 of which is on fan mode with top and bottom baking.
  5. Serve hot with dips and a salad or as a side dish to anything you like.



Be First to Comment

Leave a Comment!