Harvest Roasted Vegetable Bake
Harvest Roasted Vegetable Bake
Caramelized potatoes, carrots, squash, Brussels sprouts and broccoli with toasted pecans, cranberries and salty feta
This harvest roasted vegetable bake is a colour-packed Mediterranean tray bake: baby potatoes, carrots, butternut squash, Brussels sprouts and broccoli roasted until the edges caramelize, then finished with pecans, cranberries and crumbled feta.
Ready in about 65 minutes. The cover shows no time or macros, so these are estimates: 295 calories, 7g protein, 33g net carbs and 9g fiber per serving.
Why you'll love this vegetable bake
- Sweet caramelized edges on every vegetable
- Six colourful vegetables in one generous bake
- Toasted pecans, cranberries and feta on top
- Simple olive oil, garlic and herb seasoning
- Perfect beside roast chicken, salmon or grain bowls
- Leftovers reheat beautifully for lunch
Health notes
- Brussels sprouts and broccoli: Fibre-rich cruciferous vegetables with a naturally savoury roast.
- Colourful roots: Carrots, squash and potatoes bring beta-carotene, potassium and slow-burning carbs.
- Olive oil: Extra-virgin olive oil helps the vegetables caramelize the Mediterranean way.
- Turmeric and garlic: Warm, earthy aromatics that fit the anti-inflammatory style of the dish.
- Pecans: A crunchy finish with naturally occurring unsaturated fats.
Key element — roast in stages
Potatoes, carrots, squash and Brussels sprouts need a head start. Broccoli goes in for only the final 12–15 minutes, so it turns crisp-tender instead of burning while the dense vegetables finish.
Ingredients
Vegetables
- 1½ lb baby potatoes, scrubbed (halve any larger than a golf ball)
- 1 lb carrots, cut into thick sticks
- 3 cups butternut squash, cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 4 cups broccoli florets
Olive oil seasoning
- ¼ cup extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp maple syrup (or honey)
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1½ tsp sea salt
- ½ tsp black pepper
To finish
- ½ cup pecan halves, toasted
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta or goat cheese
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest (optional)
Swaps
- Dairy-free: Skip the cheese or use a dairy-free feta-style crumble.
- No nuts: Use toasted pumpkin seeds instead of pecans.
- Lower carb: Swap potatoes for cauliflower and reduce the squash.
- Make it a meal: Stir through cooked quinoa or chickpeas before serving.
Instructions
| 1 | Heat and season. Heat the oven to 425°F (220°C). Whisk the olive oil, balsamic, maple syrup, garlic, turmeric, paprika, rosemary, thyme, salt and pepper in a large bowl. |
| 2 | Coat the dense vegetables. Add the potatoes, carrots, squash and Brussels sprouts. Toss until glossy, then spread over two large trays in a single layer — crowded vegetables steam instead of caramelizing. |
| 3 | Roast the first stage. Roast for 25 minutes, turning once, until the potatoes are starting to colour and the sprouts have crisp edges. |
| 4 | Add the broccoli. Toss the broccoli with a spoonful of the seasoned oil left in the bowl, add it to the trays, and roast 12–15 minutes more. Everything should be tender with deep golden edges. |
| 5 | Assemble the bake. Tip all the roasted vegetables into a warm serving dish. Scatter over the pecans and cranberries while hot, so the cranberries soften slightly. |
| 6 | Finish and serve. Top with feta, parsley and lemon zest. Serve warm as a side, or spoon over quinoa for a simple meat-free main. |
Pro tips
- Use two trays if needed — space is what makes the edges caramelize.
- Cut the dense vegetables to similar sizes so they finish together.
- Turn once halfway; leave them alone the rest of the time to build colour.
- Add the feta after roasting so it softens without disappearing.
- Toast pecans in a dry pan for 3–4 minutes — they burn fast, so watch them.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 295 |
| Protein | 7g |
| Net carbohydrates | 33g |
| Total carbohydrates | 42g |
| Fiber | 9g |
| Total fat | 13g |
| Sodium | 340mg |
Estimated for 8 servings from the ingredients listed. The cover image did not show time or macros, so these values — and the 65-minute time — are estimates and vary with vegetable sizes and cheese.
Variations
Quinoa harvest bowl
Serve over warm quinoa with extra feta and a lemon-olive oil drizzle for a full meat-free meal.
Sweet and spicy
Add ½ tsp chilli flakes and finish with a drizzle of hot honey.
Root vegetable swap
Use parsnips, red onion wedges and sweet potato in place of any vegetables you have on hand.
Herb and citrus
Skip the maple, then finish with orange zest, parsley and a squeeze of orange juice.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store airtight; add fresh feta and pecans after reheating if you like |
| Reheating | — | Roast at 400°F for 10–12 minutes to bring back the edges |
| Freezer | Up to 2 months | Freeze without feta or pecans; texture softens slightly on thawing |
Frequently asked questions
How long does it take to make Harvest Roasted Vegetable Bake?
20 minutes of prep.
How should I store leftovers?
Store airtight; add fresh feta and pecans after reheating if you like.
Can I make substitutions in this recipe?
No nuts: Use toasted pumpkin seeds instead of pecans.
Can I freeze Harvest Roasted Vegetable Bake?
Freeze without feta or pecans; texture softens slightly on thawing.
Test your knowledge4 quick questions about this recipe
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