You’ll never believe how easy it is to turn a simple Roasted Vegetable Medley into a show-stopping dish using a simple food ring!
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.
Why You’ll Love Roasted Vegetable Medley
Vibrant and Colorful: The combination of carrots, parsnips, butternut squash, and sweet potato creates a visually stunning dish with a variety of colors that are both appetizing and appealing.
Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from the assortment of vegetables, this roasted medley offers a nutritious addition to any meal.
Simple Preparation: With just a few basic ingredients and minimal prep work required, this recipe is easy to make, making it perfect for both weeknight dinners and holiday feasts.
Deliciously Sweet and Savory: The combination of maple syrup, cinnamon, and melted butter coats the roasted vegetables in a sweet and savory glaze that caramelizes in the oven, creating a depth of flavor that’s irresistible.
Crowd-Pleasing: Loved by both kids and adults alike, this roasted vegetable medley is sure to be a hit with your family and guests, making it a reliable go-to recipe for gatherings and potlucks.
Make-Ahead Friendly: Prepare the vegetables ahead of time and roast them just before serving, or reheat them briefly in the oven for a stress-free and convenient dish that’s ready when you are.
Roasted Vegetable Medley Ingredients Notes
- Vegetables: I used carrots, parsnips, butternut squash, and sweet potato to create a visually appealing color combination, but you can swap out any of the vegetables with your favorites or based on what’s in season.
- Glaze: Butter, maple syrup, and cinnamon creates a delicious glaze with a sweet pop of flavor. You can use ghee instead of butter if you prefer.
- Pomegranate Seeds: These add a touch of texture to the dish and a lovely pop of color.
- Parsley: This is mainly used as a garnish and for extra color. You can omit it if you prefer.
Find the complete Roasted Vegetable Medley ingredients list with measurements in the recipe card below.
How To Make Roasted Vegetable Medley
- Make the glaze: Preheat oven to 425F. Mix together melted butter, maple syrup, cinnamon and salt in a small dish.
- Make the vegetables: 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 30 minutes or until tender and caramelized.
- Make layers: 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). Top each serving with pomegranate seeds and chopped parsley, divided evenly.
- Drizzle & Serve: Drizzle with additional maple syrup and serve immediately.
Variations, Substitutions & Cooking Tips
Herb Infusion: Add fresh or dried herbs like rosemary, thyme, or sage to the melted butter mixture for an extra layer of flavor.
Citrus Zest: Enhance the flavor profile by incorporating grated lemon or orange zest into the maple syrup glaze.
Spice Blend: Experiment with different spice blends such as pumpkin pie spice, cumin, or smoked paprika to add depth and complexity to the dish.
Nuts or Seeds: Toss in toasted nuts or seeds like pecans, walnuts, or pepitas for added crunch and texture, or use them in place of the pomegranate seeds.
Pomegranate Seeds: Replace pomegranate seeds with dried cranberries, raisins, or chopped dried apricots for a different burst of sweetness.
Maple Syrup: Substitute maple syrup with honey, agave nectar, or brown sugar for a similar sweetening effect.
Butter: Use olive oil, melted coconut oil, or a plant-based butter alternative for a dairy-free version.
Evenly Sized Pieces: Cut the vegetables into uniform-sized pieces to ensure even cooking and consistent texture.
Preheating the Pan: Preheat the baking sheet in the oven before adding the vegetables to encourage caramelization and prevent sticking.
Single Layer: Spread the vegetables out in a single layer on the baking sheet to allow for proper air circulation and avoid overcrowding, which can lead to steaming instead of roasting. Stir at least once during the roasting process to ensure pieces cook evenly.
Roasted Vegetable Medley
This easy Roasted Vegetable Medley is beautifully stacked using food rings and bursting with flavor.
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
- Preheat oven to 425F.
- Mix together melted butter, maple syrup, cinnamon and salt in a small dish.
- 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.
- 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).
- 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: 1Amount 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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