Seasonal roasted veggies with caramelized onion and beets

– The perfect vegan-friendly roast veggie medley for welcoming the new season! –

Roast veggie platter with some olive oil

Seasonal roasted veggies are the best! Mother nature provides us with a constantly changing palette of vegetables that are rich in color and flavor. There’s no better way to honor the seasonal harvest than a brilliant roasted vegetable medley! 

Our recipe uses what’s available during the spring, such as leeks, green and white asparagus, cherry tomatoes, red onion, and beetroot to create a flavor explosion that’s sure to keep guests coming back for more. 

Make this recipe as a side dish for your favorite veggie, meat, or seafood dish, or serve it up on its own. This easy-to-prepare recipe serves 4 as a main meal or 6-8 people as a delicious seasonal roast veggie side dish.

Vegetable Recipe | Vegan recipe | Oven-roasted recipe | Authentic Spanish recipe | Easy Dinner Recipe | Spanish Cuisine | Mediterranean Cuisine | Easy dinner ideas | Dinner in an hour recipe

Serving:

Main 4/Side 6-8 people

Ready in:

 1 hour

Skill level:

Easy

Serve with:

Fresh bread

About This Recipe

Roasting vegetables is a fantastic method of cooking that’s both quick and easy to do, plus it also transforms even the most boring of vegetables into a delicious meal. While most associate roast veggies with the classic Sunday roast or festive meal, roast veggies deserve to be cooked and enjoyed any time of the year.

With a few simple cooking tips, our seasonal roast veggies recipe will stand out like no other and are worthy of a meal all on their own. Of course, this recipe pairs perfectly with vegan, vegetarian, roast poultry, fish, or meat dishes too!

Looking for some other great seasonal roast veggie ideas?

Check out this awesome oven roasted asparagus recipe! 

A rustic chopping board sits with some asparagus spears, garlic, and extra virgin olive oil

What you’ll need to make this recipe

Serves 4 people as a main or 6-8 as a side dish 

For the roasted asparagus

  • 1 bunch of green asparagus (10 oz/300 grams)
  • 1 bunch of white asparagus (17 oz/500 grams)
  • 2 oz/60ml good quality olive oil
  • 2 tablespoons of white wine vinegar
  • Salt and cracked black pepper for seasoning (to taste)

For the caramelized red onions and beets

  • 2 large pre-cooked beetroots (sliced into ⅛ inch pieces)
  • 2 large red onions (sliced into 8ths lengthways)
  • 2 oz/60 ml Pedro Ximénez sherry 
  • 1 oz/30ml olive oil
  • Around 1 oz/30ml of fresh water
  • Salt and cracked black pepper for seasoning (to taste)

Optional roasted veggies

  • 1 head of garlic (top ¼ inch/0.5 cm of the head cut off)
  • Around 10 oz/300g of on-vine cherry tomatoes
  • A handful of small red radishes (sliced fine for garnishing)
  • 1 oz/30 ml olive oil
  • Salt and cracked black pepper for seasoning (to taste)

Equipment needed

  • Oven
  • A few good-sized baking trays (9×12 inches/23×30 cms are ideal)
  • Aluminum foil (for covering veggies)

Best vegetables to roast

Pretty much every vegetable is great for roasting, but seasonal root vegetables such as parsnips, radishes, beetroot, leeks, and asparagus are at the top of our list for roastability. In our eyes, these are the rockstars of the roast veggie medley and transform under the oven light into rich and delightful flavors. 

Other staple veggies such as carrots, potatoes, sweet potato, and pumpkins all roast up perfectly well too. Of course, this list wouldn’t be complete without mentioning roasted peppers, roasted tomatoes, and roasted eggplants too! 

For best results, choose the freshest vegetables that are in season and you’ll have a sure-fire winner dinner that’s tasty and 100% vegan-friendly!

a large white plate sits on a marble counter stacked with roasted stems of white and green asparagus. A pool of oil and white wine vinegar dissolves around the stack of roasted asparagus.

How to roast vegetables in the oven

Different vegetables require different lengths of cooking time and as a rule of thumb, the harder the vegetable is when raw, the longer it’ll take to roast in the oven. 

Here’s a guide for a couple of the most common roasted veggies when cooked at 375°F/190°C in a fan-forced oven;

Roasted veggies cooking times (approx)

  • Roasted potatoes (quartered): 45 mins to an hour
  • Roasted pumpkin (cut into 1-inch/2.5cm thick slices): 45 mins to an hour 
  • Green asparagus stalks: 15 minutes
  • White asparagus stalks: 45 minutes
  • Carrots (cut lengthways in half): 30-40 minutes
  • Red onions: 35-45 minutes (to caramelize)
  • Beetroots: 35-45 minutes
  • Cherry tomatoes: 25-30 minutes
  • Large tomatoes: 25-30 minutes
  • Roasted red/green pepper (cut into inch/2.5 cm long slices): 35 minutes (Longer if roasted whole)
  • Yellow squash: 20 minutes
  • Brussel sprouts: 35-45 minutes

Roasted vegetables seasoning

We’ve chosen to use seasoning very carefully to allow for the seasonal roasted veggie flavors to really shine through without too much interference. We’ve just added a little salt and cracked black pepper for this recipe, but it’s always worth experimenting with spices and seasoning for your desired flavors.

an ariel view of a flowering rosemary bush

Best herbs and spices for roasted vegetables

  • Rosemary
  • Thyme
  • Cumin
  • Paprika (both smoked and sweet Spanish paprika)
  • Salt
  • Black pepper
  • Cayenne pepper

When it comes to adding herbs and spices for roasted vegetables, rosemary, cumin, thyme, and paprika all work well. For a little heat add some cayenne pepper or crushed dried chili, or even some spiced (smoked) Spanish paprika.

Caramelized roasted vegetables

When it comes to oven roasted vegetables, there’s nothing better than the caramelized effect that completely transforms some vegetables. Red onions work particularly well, as do normal brown onions, and leeks. For this recipe, we’ve used an old favorite, the red onion, and beetroot combo! 

To help with the caramelizing process of the red onions, we’ve used some Pedro Ximénez sherry mainly due to its luscious sweet flavor that works so well with cooking, but any sweet Spanish sherry will work just fine. For those worried about the booziness of this ingredient, don’t sweat it, as all the alcohol content of the sherry evaporates while cooking

If you’re planning to roast some leeks too, cut them lengthways and then drizzle them with some good quality extra virgin olive oil and add a splash of sweet sherry. The results will be a fully caramelized leek that’s deliciously infused with the sweetness of the sherry. Well worth trying!

Check out these other great seasonal veggie recipes!

a large platter of roasted vegetables sits on a bed of roasted green and white asparagus

How to make seasonal roast veggies (step-by-step guide)

Note: We’ll start by preparing each tray of roasted veggies separately, that way they can be added to the oven to allow for different cooking times.

Preheat oven to 375°F/190°C 

Step 1 – Prepare the oven-roasted asparagus

  • Use a sharp knife to cut the bottom ½ inch/1 cm off the green and white asparagus stalks and discard the ends. 
  • Line a large baking tray with two pieces of aluminum foil and fold the foil at the edges to make 2 compartments (one for each type of asparagus).
  • Pour some of the olive oil into each compartment (using more for the white asparagus) and add the asparagus. 
  • Season both asparagus with some salt and cracked black pepper. 
  • Add the two tablespoons of white wine vinegar to the white asparagus only. 
  • Set aside for cooking later once the other veggie trays are ready. 

Step 2 – Prepare the caramelized red onions and beets

  • Drizzle a little of the olive oil into a medium-sized baking tray and add the sliced red onions.
  • Season with a little salt and pepper.
  • Next, add the beetroots on the top of the onions. 
  • Drizzle with the remaining olive oil, add the water, and Pedro Ximénez sherry.
  • Season again with a little salt and pepper to taste.
  • Use a sharp knife to cut the bottom ½ inch/1 cm off the green and white asparagus stalks and discard the ends. 
  • Line a large baking tray with two pieces of aluminum foil and fold the foil at the edges to make 2 compartments (one for each type of asparagus).
  • Pour some of the olive oil into each compartment (using more for the white asparagus) and add the asparagus. 
  • Season both asparagus with some salt and cracked black pepper. 
  • Add the two tablespoons of white wine vinegar to the white asparagus only. 
  • Set aside for cooking later once the other veggie trays are ready. 

Step 3 – Prepare the roasted garlic and cherry tomatoes

  • Drizzle a small oven tray with a little olive oil.
  • Add the head of garlic and the cherry tomatoes and drizzle with a little more oil making sure to get a good drizzle over the head of the garlic.
  • Season to taste. 


Now, with all roasting trays prepared, you’re ready to roast!

Step 4 – Roasting times (total time 45 minutes)

(Start with cooking the asparagus tray first.) 

  • Roast the green asparagus for around 15 minutes, remove it from the oven once done and continue to cook the white asparagus for around 30 minutes (45 minutes in total) or until the white asparagus begins to slightly blacken on the tips. 
  • Cover the green asparagus with some aluminum foil to keep warm while the other veggies continue to roast. 
  • When you remove the green asparagus, add the red onions and beets and cook for 30 minutes. 
  • At around 20 minutes of cooking time (5 minutes after you add the red onion tray), add the cherry tomato and garlic tray and cook for 25 minutes. 
  • Meanwhile, thinly slice the red radishes for garnishing. 
  • At 45 minutes of cooking time, check all the roast veggies to see if they’re done. The white asparagus should be roasted so that the tips just start to char slightly.

Step 5 To serve

  • Some of the cooking juices can be used to make a sauce and can easily be incorporated into a balsamic glaze. 
  • On a large serving platter, layer the vegetables and serve while hot. Garnish with the thinly sliced radishes and top with your preferred sauce (we’ve used a balsamic glaze for the recipe photos.)
A stack of greenand white asparagus sits on a large white plate with cherry tomatoes, roasted beets and radishes for a garnish

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Seasonal roasted veggies with caramelized onion and beets

Seasonal roasted veggies are the best! Mother nature provides us with a constantly changing palette of vegetables that are rich in color and flavor. There’s no better way to honor the seasonal harvest than a brilliant roasted vegetable medley!
Our recipe uses what's available during the spring, such as leeks, green and white asparagus, cherry tomatoes, red onion, and beetroot to create a flavor explosion that’s sure to keep guests coming back for more.
Make this recipe as a side dish for your favorite veggie, meat, or seafood dish, or serve it up on its own. This easy-to-prepare recipe serves 4 as a main meal or 6-8 people as a delicious seasonal roast veggie side dish.
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course appertizer, Main Course, main meal, Side Dish, starter, vegan, vegetarian
Cuisine Authentic Spanish recipe, oven roasted, spanish, Tapas, vegan, vegetarian
Servings 4 people as a main
Calories 358 kcal

Equipment

  • Oven
  • A few good-sized baking trays (9x12 inches/23x30 cms are ideal)
  • Aluminum foil (for covering veggies)

Ingredients
  

For the roasted asparagus

  • 1 bunch of green asparagus 10 oz/300 grams
  • 1 bunch of white asparagus 17 oz/500 grams
  • 2 oz/60ml good quality olive oil
  • 2 tablespoons of white wine vinegar
  • Salt and cracked black pepper for seasoning to taste

For the caramelized red onions and beets

  • 2 large pre-cooked beetroots sliced into ⅛ inch pieces
  • 2 large red onions sliced into 8ths lengthways
  • 2 oz/60 ml Pedro Ximénez sherry
  • 1 oz/30ml olive oil
  • Around 1 oz/30ml of fresh water
  • Salt and cracked black pepper for seasoning to taste

Optional roasted veggies

  • 1 head of garlic top ¼ inch/0.5 cm of the head cut off
  • Around 10 oz/300g of on-vine cherry tomatoes
  • A handful of small red radishes sliced fine for garnishing
  • 1 oz/30 ml olive oil
  • Salt and cracked black pepper for seasoning to taste

Instructions
 

Note: We’ll start by preparing each tray of roasted veggies separately, that way they can be added to the oven to allow for different cooking times.

    Preheat oven to 375°F/190°C

      To prepare the oven-roasted asparagus

      • Use a sharp knife to cut the bottom ½ inch/1 cm off the green and white asparagus stalks and discard the ends.
      • Line a large baking tray with two pieces of aluminum foil and fold the foil at the edges to make 2 compartments (one for each type of asparagus).
      • Pour some of the olive oil into each compartment (using more for the white asparagus) and add the asparagus.
      • Season both asparagus with some salt and cracked black pepper.
      • Add the two tablespoons of white wine vinegar to the white asparagus only.
      • Set aside for cooking later once the other veggie trays are ready.

      To prepare the caramelized red onions and beets

      • Drizzle a little of the olive oil into a medium-sized baking tray and add the sliced red onions.
      • Season with a little salt and pepper.
      • Next, add the beetroots on the top of the onions.
      • Drizzle with the remaining olive oil, add the water, and Pedro Ximénez sherry.
      • Season again with a little salt and pepper to taste.

      To prepare the roasted garlic and cherry tomatoes

      • Drizzle a small oven tray with a little olive oil.
      • Add the head of garlic and the cherry tomatoes and drizzle with a little more oil making sure to get a good drizzle over the head of the garlic.
      • Season to taste.
      • Now, with all roasting trays prepared, you’re ready to roast!

      Cooking times (total time 45 minutes):

      • (Start with cooking the asparagus tray first.)
      • Roast the green asparagus for around 15 minutes, remove it from the oven once done and continue to cook the white asparagus for around 30 minutes (45 minutes in total) or until the white asparagus begins to slightly blacken on the tips.
      • Cover the green asparagus with some aluminum foil to keep warm while the other veggies continue to roast.
      • When you remove the green asparagus, add the red onions and beets and cook for 30 minutes.
      • At around 20 minutes of cooking time (5 minutes after you add the red onion tray), add the cherry tomato and garlic tray and cook for 25 minutes.
      • Meanwhile, thinly slice the red radishes for garnishing.
      • At 45 minutes of cooking time, check all the roast veggies to see if they’re done. The white asparagus should be roasted so that the tips just start to char slightly.

      To serve

      • Some of the cooking juices can be used to make a sauce and can easily be incorporated into a balsamic glaze.
      • On a large serving platter, layer the vegetables and serve while hot. Garnish with the thinly sliced radishes and top with your preferred sauce (we’ve used a balsamic glaze for the recipe photos.)

      Notes

      Seasonal Roast Veggies-nutritiona facts

      Seasonal Roast Veggies-nutritiona facts

      Nutrition

      Serving: 200gCalories: 358kcalCarbohydrates: 20.4gProtein: 6.1gFat: 28.8gSaturated Fat: 4.1gSodium: 54mgPotassium: 602mgFiber: 7.2gSugar: 12.3gCalcium: 73mgIron: 5mg
      Keyword asparagus, beetroot, caramelized onions, green asparagus, onions, oven roasted, oven-roast veggies, oven-roasted asparagus, seasonal veg, tomato, vegan, vegan meal, vegetables, vegetarian, vegetarian meal, veggies, white asparagus
      Tried this recipe?Let us know how it was!

      Seasonal roasted Veggies – Cooking Tips and FAQs

      Should you season vegetables before roasting?

      Season your vegetables before roasting. Apply a generous amount of your desired seasoning (salt, pepper, rosemary, cumin, thyme) and some olive oil. Toss vegetables in oil and seasoning before roasting. 

      What is good seasoning for vegetables?

      • Rosemary
      • Thyme
      • Cumin
      • Paprika (both smoked and sweet Spanish paprika)
      • Salt
      • Black pepper
      • Cayenne pepper

      Can I roast my vegetables ahead of time?

      Absolutely, roasting veggies ahead of time is a great idea, especially when you’re roasting multiple dishes in the oven. Once you’ve roasted your veggies, make sure you store them in an airtight container in the fridge. 

      Are roasted vegetables still healthy?

      Roasting vegetables in a good quality olive oil is a healthy and tasty way to get the most out of your seasonal vegetables. Avoid using vegetable oils of large amounts of butter when roasting vegetables. 

      What goes well with roasted vegetables?

      How do you keep vegetables crisp?

      Roasting your vegetables on high heat for the last 15-20 minutes adds a little crispiness to roasted vegetables. Alternatively, tossing your vegetables in seasoning, olive oil and a little cornstarch also add a nice crisp, especially with roasted pumpkin and potatoes.

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