Roasted vegetables with orange and rosemary


Here’s a delicious and easy recipe to prepare tasty vegetables that you can adapt according to the season (see some suggestions at the end of the recipe). 

The orange adds a touch of sweetness to the seasoning, so the vegetables will turn a bit candied when cooked, while the rosemary will bring some herbal flavour.

You can serve these roasted vegetables as a side dish with fish, meat, cereal patties or dumplings, for example.

I also like to use them to garnish pitas, adding a few olives, feta cheese and some tahini-yoghurt sauce, for a tasty meal on the go!

Roasted vegetables with orange and rosemary

Servings 6
Prep Time 20 minutes
Cook Time 45 minutes


  • 6 small beetroots
  • 1 or 2 fennel bulbs
  • 2 red onions
  • 6 carrots
  • 4 potatoes
  • 4 cloves of garlic
  • 2 sprigs rosemary
  • 1 orange
  • 40 ml olive oil
  • salt & pepper


  • Preheat the oven to 210°C.
  • Clean the vegetables and peel the beetroot and onions.
  • Halve the onions and cut into thin strips (cut each half into 6 pieces). Peel the garlic, cut the cloves in half and press the cloves with the back of a knife.
  • Cut the beetroots into sticks (a bit like wedges).
  • Trim the ends of the fennel. Cut the bulb in half and remove part of the core if you wish, then chop the fennel into fine strips.
  • Cut the carrots into 2 or 3 lengthways, then cut the carrot pieces into sticks.
  • Cut the potatoes like wedges
  • Remove the zest from the orange using a zester and set aside. Cut the orange in half and squeeze the juice from half an orange.
  • Pour the orange juice into a very large bowl, add the zest, the olive oil and the rosemary. Add a pinch of salt and mix well.
  • Place the vegetables in the large bowl and toss with your hands to soak all the vegetables in the oil-orange-rosemary marinade.
  • Arrange the vegetables in a single layer on a baking tray lined with baking paper.
  • Place in the oven and stir the vegetables with a spatula halfway through cooking, after about 20 minutes.
  • Bake for a further 25 minutes, checking with a knife that the flesh of the vegetables has melted.
  • Season with pepper, set aside and reheat for a few minutes before serving!


Change the vegetables according to the season!
In summer, why not replace the beetroot with large cubes of zucchini and add some bell peppers?
In autumn, add a little squash such as butternut or pumpkin.
And in winter, why not try parsnips and turnips?
You can also add some black and/or green olives !
Course: Side Dish
Cuisine: Mediterranean

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