Roasted Vegetables with Potatoes — Crisp on One Tray, in 45 Minutes
Yvonne Ammann VeganCut the potatoes and carrots into 2 cm pieces and roast 20 minutes at 220 °C. Then add the pepper, courgette and onions for a further 20. Everything with plenty of oil, salt and rosemary, in one layer and not crowded — a full tray steams, a half-full tray roasts.
Roasted vegetables are what you make when there is no time to cook: chop vegetables, oil, salt, oven. Why it still often turns out soggy rather than crisp comes down to two things — too much on the tray and everything going in at once. Potatoes need 40 minutes, courgette 20. Do it in two rounds and you get roasted flavours instead of steam.
Ingredients
- 800 g Potatoes (waxy)
- 3 pieces Carrots
- 2 pieces Bell peppers
- 1 piece Courgette
- 2 pieces Onions (red)
- 4 pieces Garlic cloves (unpeeled)
- 5 tbsp Olive oil
- 2 sprigs Rosemary
- 1 tsp Paprika
- 1½ tsp Salt
- Pepper
- 150 g Feta (optional)
Method
- 1
Potatoes and carrots
Preheat the oven to 220 °C fan. Cut the unpeeled potatoes into 2 cm pieces, the carrots into thick slices. Toss with 3 tbsp oil, salt, paprika and the rosemary leaves and spread on a lined tray — one layer, with space between.
- 2
First roast
Roast 20 minutes in the middle of the oven. Meanwhile cut the peppers into strips, the courgette into thick slices, the onions into wedges, and toss with the remaining oil.
- 3
Remaining vegetables
Take out the tray, turn the potatoes, distribute the remaining vegetables and garlic cloves between them. If it gets crowded, use a second tray.
- 4
Finish roasting
Roast a further 20 minutes until the potatoes are crisp and the vegetables darken at the edges. Pepper, crumble over the feta if using, and serve.
Tips
- As a main with feta, a fried egg, herb quark or a tin of chickpeas roasted alongside. As a side for chicken or salmon — chicken thighs can roast on the tray for the last 30 minutes.
- Leftovers are the best meal prep: cold in a salad, in a frittata or fried up in a pan with egg. They keep three days.
- In autumn, pumpkin and beetroot instead of pepper and courgette — they need 30 minutes and go in with the potatoes in the first round.
What can I substitute?
Sweeter and softer; less crisp. Need 30 rather than 40 minutes — so go in 10 minutes before the vegetables.
Mix dried herbs with the oil. Fresh rosemary burns less easily than dried.
More neutral and heat-stable — at 220 °C actually the better choice. Olive oil gives more flavour.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my roasted veg turn soggy instead of crisp?
Three reasons: too much on the tray, too little heat, too little oil. Vegetables in one layer with space — better two trays. 220 °C fan, not 180. And enough oil that every piece glistens; the oil conducts heat and browns the edges.
How long does each vegetable need in the oven?
At 220 °C: potatoes and beetroot 40 minutes, carrots, pumpkin and sweet potato 30, fennel and cauliflower 25, peppers, courgette, onions and broccoli 20, cherry tomatoes and mushrooms 15. Slow ones first, quick ones added later.
Do I need to parboil the potatoes?
No, in 2 cm pieces they are cooked and crisp after 40 minutes at 220 °C. For extra crispness, parboil 8 minutes, steam dry and shake them roughly in the pot before they go on the tray.
Does roasted veg work in an air fryer?
Yes, even faster: 200 °C, potatoes 20 minutes, vegetables added for the last 10, shaking in between. For four people it takes two batches though — the basket must not be full.
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