One Pan Roasties

Though these One Pan Roasties are best cooked during winter when you want something warm and hearty they really are great any time of the year. In summer they can be the base for some fabulous salads.

Roast veggie medley

I usually use carrot, potato, kumara (sweet potato), onion and garlic as a base. Then, depending on the time of the year, I'll add in whatever seasonal vegetables are available or what I have in the pantry or fridge.

I always cook up more than one dinners worth – fill the roasting dish to its limits – just so I have plenty for leftovers. I then use the leftovers for frittatas, soups, hummus flavouring, salads, and lunches or simply to reheat for quick vegetables the next night.


2 cup carrots, chopped

1 parsnip, chopped

1 cup kumara, chopped (scrub don’t peel)

1 cup potato, chopped (scrub don’t peel)

2 cup pumpkin, chopped (peel, deseed)

2 onions, peeled, cut into 1/6’s

6 cloves garlic, chopped into ¼’s

2 cup broccoli florets or cauliflower florets or courgette chunks or Brussel sprouts (½’d); or a combination

1 cup kale or silverbeet, roughly chopped

2 – 3 Tablespoon olive oil

1 teaspoon cumin seeds (optional)

1 teaspoon fennel seeds (optional)

1 Tablespoon fresh thyme or rosemary; 1 tsp dried herbs (optional)

Pepper & salt


Preheat the oven to 190oC. Line a large oven dish with baking paper.

In a bowl, combine the carrots, parsnip, kumara, potato and pumpkin, 1 Tbsp. olive oil, ½ tsp cumin, ½ tsp fennel, thyme, pinch/grind of pepper & salt. Toss to coat the vegetables with the oil and spices, turn out onto the baking tray and spread out. Bake for 20 minutes.

While the first lot of vegetables are baking, toss the onion, garlic and broccoli, etc. in 1 Tbsp. olive oil, ½ tsp cumin, ½ tsp fennel, pinch/grind of pepper & salt. After the first 20 minutes add these vegetables to the others, give it all a stir and return to the oven for 15 minutes.

While the second lot of vegetables are in the oven, toss the kale in ½ Tbsp. olive oil and pinch/grind of pepper. Add this to the vegetables once the 15 minutes is up and cook for a further 5 minutes.


  • Add or subtract different vegetables depending on what is in season, what you have on hand or what you like.
  • Change the spices and herbs depending on what you have in your pantry or what you like.