Autumn is the season when the kitchen fills with fragrant warmth and deep, earthy colors. As the days grow shorter and the wind brushes past the windows, there's nothing more comforting than a well-filled tray of roasted vegetables - carrots, bell peppers, zucchini, tomatoes, and mushrooms slowly caramelizing into a flavorful mosaic. This autumn roasted vegetable traybake is a sunset on a sheet pan, served with crispy fried potatoes and a juicy steak. No fuss, no rush - just honest flavors coming together in a plate full of autumn joy.
Autumn roasted vegetable traybake
Ingredients
- 1000 grams potatoes
- 250 grams mushrooms
- 5 carrots
- 4 tomatoes
- 2 red bell peppers
- 1 zucchini
- 4 steaks
Herbs
- 1 tablespoon thyme dried
- 1 tablespoon sage dried
- 1 tablespoon majoram dried
- olive oil plenty
Instructions
Chopping the vegetables coarsely
- Remove the seeds and stems from the bell peppers and cut them into medium-sized pieces.
- Peel the carrots and halve them lengthwise. Then cut them into medium-sized pieces as well.
- Quarter the mushrooms.
- Trim the ends off the zucchini and quarter them lengthwise. Then chop them into medium-sized pieces.
- Quarter the tomatoes. Then cut them into smaller pieces.
- Peel the potatoes and halve them. Then slice them.
Preparing the autumn dish with traybake oven-grilled vegetables.
- Place the vegetables (carrots, bell peppers, zucchini, mushrooms, and tomatoes) on a baking sheet.
- Drizzle generously with olive oil, thyme, sage, and majoran. Mix everything well.
- Place the baking sheet with the vegetables in an oven-heated oven for 20 minutes at 200°C (400°F).
- Boil or steam the potatoes for 10 minutes.
- Then fry them in a pan with plenty of butter until golden brown.
- Heat a pan and sear the steak in butter on each side for a few minutes. Then remove from the heat and let it rest.
- Arrange the roasted vegetables, roasted potatoes, and steak on plates and serve immediately.
Nutrition
How to make autumn roasted vegetable traybake?
This autumn traybake with roasted vegetables isn't just full of flavor - it's also wonderfully simple to prepare. Just the kind of dish for a blustery autumn day.
Preparing the vegetables
The biggest task is chopping the vegetables. But don't worry - rustic cuts are perfectly fine, so no need to slice everything too precisely.
Start with the bell peppers. Remove the tops and bottoms to easily scoop out the seeds. Cut off the stems as well, then slice the peppers into medium-sized pieces.
Next, peel the carrots and halve them lengthwise. If you have very large carrots, quarter them lengthwise instead. Then cut them into chunks about two centimeters long.
Cut the mushrooms into quarters. If they're on the smaller side, halving them will do.
Trim the ends off the zucchini. Slice it lengthwise into quarters, then cut it - just like the carrots - into pieces about two centimeters thick.
Finally, peel the potatoes. Halve them lengthwise and slice them into thin rounds.
Roasting the vegetables
Spread the vegetables (carrots, bell peppers, zucchini, mushrooms, and tomatoes) out on a baking tray. Generously drizzle with olive oil and season with herbs. We used thyme, marjoram, and sage.
Toss everything well, then place the tray in a preheated oven at 200°C. Roast the vegetables for 20 minutes. Later in this article, we'll explore more about the benefits of oven-roasted vegetables.
Frying the potatoes
Boil or steam the potatoes for about 10 minutes. This gives them a head start without overcooking.
Heat a large pan and melt a good amount of butter. Fry the potatoes until they're golden and crispy.
Cooking the steak
Heat a pan over high heat and melt some butter. Sear the steak for a few minutes on each side.
Remove the pan from the heat and let the steak rest.
Meanwhile, take the vegetables out of the oven. Arrange the roasted vegetables, crispy potatoes, and steak on plates and serve immediately.
The benefits of oven-roasted vegetables
Why oven-roasted vegetables? Because they do something no other cooking method quite achieves: they deepen flavor. In the oven, vegetables are given time to slowly release their moisture, allowing their natural sugars to caramelize. Carrots become sweeter, bell peppers take on a smoky edge, and other vegetables transform into fragrant flavor bombs. The result is a vegetable medley that's not only vibrant in color, but layered in taste - all without needing much fat or effort.
Each vegetable also keeps its own character. Zucchini stays juicy, mushrooms develop a hint of umami, and tomatoes burst open with gentle acidity. All together on a single tray, with a splash of olive oil and a handful of herbs, and the oven does the rest. While you're frying the steak and crisping the potatoes, a quiet autumn celebration of texture and aroma unfolds in the oven.
Oven-roasted vegetables aren't just practical - they're an ode to simplicity. A way to let seasonal produce speak for itself, without overpowering it. And in this autumn traybake, they form the heart of the dish: warm, honest, and surprisingly rich.
More surprising.autumn
Autumn isn't just the season of vibrant colors in nature - it's also rich in scents and flavors. You can combine those in countless and surprising ways to create delicious, flavorful dishes. Discover more tasty autumn recipes in the following articles:
- Autumn pesto with arugula, lamb's lettuce and walnuts
- Wholesome healthy autumn lasagna
- Savory cauliflower cake
- Chicory salad with autumn fruits
- Biscoff-pear pie.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
Delicious flavors, honest, pure and easy to make