Marry Me Roasted Vegetable Medley
If you adore roasted vegetables, then you’ll fall in love with this Marry Me roasted vegetable medley recipe! Every bite offers a perfectly balanced mix of deliciously complex flavors. It’s guaranteed to win hearts everywhere!
I love making homemade spice blends using ingredients I already have on hand, and this homemade Cajun seasoning blend is no exception! It’s fresher and more flavorful than any store-bought brand. Trust me, once you try it, you’ll be using it on veggies, pasta, or even soups—anything that could use a little smoky, spicy kick. I can’t wait to hear what you think!
~Kristen
Why You’ll Love This Creamy ‘Marry Me’ Dish
- It’s perfect to serve as a side dish or a vegetarian main course.
- It tastes incredible! Roasting the veggies brings out their natural sweetness while the other ingredients infuse them with rich, savory, Tuscan-inspired flavors.
- With its blend of colorful vegetables, the dish looks as good as it tastes. It’s a winner every time!
How to Make Marry Me Roasted Vegetables
01
ROAST THE VEGETABLES
Preheat the oven to 400°F. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes.
02
SAUTE
In a large pan, melt the butter over medium heat. Saute the garlic and red pepper flakes for 1 minute.
03
ADD AND SIMMER
Stir in the sun-dried tomatoes, then add heavy cream and broth. Simmer for 3 minutes.
04
ADD AND STIR
Add the Parmesan, Italian seasoning, black pepper, and balsamic vinegar. Stir until smooth, about 1 minute.
05
ADD THE ROASTED VEGGIES
Add the roasted vegetables, toss to coat, and then simmer for 2 minutes longer.
06
ADD BASIL
Stir in the basil.
07
TIME TO EAT!
Serve and enjoy.
My Favorite Serving Ideas
- Serve over pasta, risotto, quinoa, couscous, rice, or creamy polenta.
- Pair with proteins like grilled tofu or tempeh.
- Serve over mashed potatoes.
- Spoon it into a baked potato or sweet potato.
- Piled high on top of crispy sourdough.
Expert Tips
- To make this recipe vegan or dairy-free, simply use dairy-free coconut cream and vegan Parmesan. It tastes just as good!
- If preferred, you can swap out the veggies for others such as zucchini, broccoli, eggplant, beets, yellow squash, or even white beans for this recipe — the possibilities are endless!
- You can also use root vegetables like sweet potatoes, parsnips, and potatoes.
- Chop the vegetables into similar sizes for more even cooking and texture.
- Arrange the veggies in a single layer on the sheet pan with parchment paper so they’ll roast well (otherwise you risk them steaming and turning mushy instead).
Storing and Reheating Vegetable Medley
Place the leftover vegetable medley in an airtight container and store it in the refrigerator for up to 4 days.
You can reheat this Marry Me dish in the oven or on the stovetop until warmed through. I don’t recommend using the microwave, as the vegetables may end up soggy!
You Might Also Love These Veggie-Packed Recipes
SCROLL FOR MORE
Scroll below the recipe to find my special ingredient notes, including suitable substitutions, and more!
Marry Me Roasted Vegetable Medley
Ingredients
- 2 cups cauliflower florets
- 1 cup carrots sliced into ½-inch rounds
- 1 bell pepper sliced
- 1/2 red onion cut into 1-inch pieces, roughly chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter or olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes chopped (oil-packed is best)
- 1 cup heavy cream or coconut cream for vegan version
- ½ cup vegetable broth
- ⅓ cup shredded Parmesan cheese use vegetarian/rennet-free Parmesan if necessary
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1/3 cup fresh basil chopped
Instructions
- Preheat the oven to 400°F.
- Toss the cauliflower, carrots, bell pepper and onion with the olive oil, salt, and pepper on a large baking sheet.
- Roast for 25 minutes, stirring halfway through, until the veggies are golden and tender.
- Meanwhile, in a large pan over medium heat, melt the butter.
- Add the garlic and red pepper flakes, and saute for 1 minute.
- Stir in the sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Simmer gently 3 minutes.
- Add the Parmesan, Italian seasoning, black pepper, and balsamic vinegar. Stir until smooth and slightly thickened, about 1 minute longer.
- Add the roasted veggies to the sauce, tossing to coat. Simmer for 2 minutes to let the flavors meld.
- Stir in the fresh basil.
- Serve and enjoy!
Notes
- Serve over pasta, quinoa, rice, creamy polenta, or some crusty bread.
- Use dairy-free coconut cream and vegan Parmesan for a vegan version.
- Keep it stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the oven until warm throughout.
Nutrition
Ingredient Notes
Cauliflower Florets: Gives the dish a hearty texture and bite.
Carrots: Provides natural sweetness when roasted along with a pop of color.
Bell Pepper: Adds sweetness and a slight smokiness to the Marry Me vegetables when roasted. You can use red, orange or yellow bell peppers in this dish.
Red Onion: Imparts sweetness and a slightly jammy, tender texture once roasted. If you do not have red, yellow works too!
Extra Virgin Olive Oil: Coats the vegetables, helping them roast to perfection.
Salt and Ground Black Pepper: Enhance the natural flavors of this vegetable medley.
Butter or Olive Oil: Used to saute the aromatics.
Garlic: Adds a bold, savory flavor.
Red Pepper Flakes: Add subtle heat to balance the dish’s flavors. The end result is very subtle, but if you are sensitive to spice, feel free to omit it.
Sun-Dried Tomatoes: Gives this dish its tangy, sweet depth. Oil-packed is best for this recipe.
Heavy Cream: Adds richness and a velvety texture. Use coconut cream to make a vegan version (it’s just as delicious – I promise!).
Vegetable Broth: Adds additional flavor and also keeps the dish from being too heavy.
Parmesan Cheese: Adds saltiness and a nutty richness. Use vegetarian/rennet-free Parmesan if necessary.
Italian Seasoning: Gives aromatic depth to the dish thanks to its blend of herbs like rosemary, thyme, and basil.
Balsamic Vinegar: Helps lift and brighten the dish.
Fresh Basil: Fresh herbs add a bright, fragrant finish and a pop of color to this roasted vegetable medley.