Roasted Vegetable Medley

You’ll never believe how easy it is to turn a simple Roasted Vegetable Medley into a show-stopping dish!

This post was sponsored by the FoodSaver® Brand. All opinions contained herein are my own.

I can hardly wait until I hit the publish button on this one, guys! You know I’m an “easy recipe with big payoffs” kind of gal and this Roasted Vegetable Medley is exactly that style.

I’ve been using food rings for many years now to turn simple dishes into something elegant and beautiful. When I taught cooking classes, everyone loved this simple technique. You can use it for all sorts of things – even salads – and it’s perfect for this Roasted Vegetable Medley.

A Roasted Vegetable Medley can consist of almost any vegetables you’d like. Then you’ll use food rings to stack each layer, tamping down each layer as you go. I always finish with something for height; in this case it’s pomegranate arils and a sprinkling of chopped parsley to really make the colors pop! I also started with the darkest color first then went to the lightest which I think looks especially pretty.

I had extra vegetables leftover after chopping and I didn’t want any to go to waste, so of course I used my FoodSaver® FM5000 Series Food Preservation System to extend its shelf life. I’ve been using it for several months now and I just can’t get over the difference it’s made! I went from constantly having to purchase new fresh herbs and other produce to having it on hand whenever I need it. I go through a lot of produce so it’s made a huge difference in my kitchen!

I use FoodSaver® resealable bags you don’t have to cut all the time, especially for refrigerator items. The FoodSaver® Fresh Containers are still my favorite though. See how in the photo above you can clearly see what’s in them? Imagine those stacked in your refrigerator, all nicely vacuum-sealed, and you can see what’s in them at a glance! I already have two sets but just placed an order for a third (I love them that much)!

I also had extra pomegranate arils from this Roasted Vegetable Medley. The FoodSaver® Fresh Containers are so perfect to store them, especially since I enjoy snacking on them often and resealing them is a snap. They’ve been in my refrigerator for a week now and I just had a very fresh handful straight out of the container. We’re already in the holiday season and I’m so thankful I have them to help me keep my food as fresh as possible!

I’d love to see photos if you decide to make this Roasted Vegetable Medley as part of your holiday dinners! Be sure to tag me (@thewickednoodle on all social channels)! And don’t forget to check out the FoodSaver® FM5000 Series Food Preservation System – you don’t want to be without on this holiday season!

Try the delicious vegetable recipes next!

• Chicken, Potato & Summer Vegetable Pot Pie
• One-Pan Salsa Chicken & Vegetables
• Vegetable Tian

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Roasted Vegetable Medley

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Easy Roasted Vegetable Medley are beautifully stacked as food rings and bursting with flavor.

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Ingredients

• 1/2 pound each chopped carrots, parsnips, butternut squash, sweet potato
• 2 T melted butter
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• extra maple syrup, for drizzling after assembling

Instructions

1. Preheat oven to 425F.
2. Mix together melted butter, maple syrup, cinnamon and salt in a small dish.
3. Place chopped vegetables and potatoes on a sheet pan, taking care to keep them separate (if using food rings for presentation). Pour butter mixture over vegetables and carefully toss to coat. Roast for approximately 30 minutes or until tender and caramelized.
4. Using food rings, place a layer inside ring, starting with the darkest color first. Press firmly between each layer with tamper. Place on serving plate and remove ring (see video for tutorial).
5. Top each serving with pomegranate seeds and chopped parsley, divided evenly. Drizzle with additional maple syrup and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 363mgCarbohydrates: 42gFiber: 6gSugar: 24gProtein: 2g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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