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Oven Roasted Vegetables


I was wondering how I would dress up the Five Spice Roast Chicken [1] for the Christmas dinner. How about a spread of colorful roasted vegetable? The fun part of cooking this dish is to pick out the different vegetables that will make up the color wheel. I love the end result and it easily checks off another item on the menu; it is a wonderful side to complement the roast chicken. Next time, I will try a different assortment of vegetables, perhaps broccoli, cauliflower, yellow and orange bell pepper, yam, purple potatoes, tomatoes, …




  1. Preheat oven to 450 degrees F in convection roast mode.
  2. Whisk marinade in a small bowl.
  3. Pour marinade over vegetables in a large mixing bowl; toss to make sure the vegetables is well coated with the marinade.
  4. Spread the vegetables out on a baking tray, leaving spaces between the vegetable pieces, cook in multiple batches if needed.
  5. Roast in oven for 10 min, shake the baking tray to prevent the vegetables from sticking to the pan.
  6. Return to the oven and roast for another 10 min, checking in between. I like the vegetables to have a little crunch and not too mushy.
  7. Sprinkle some more sea salt and ground pepper if desired. Yum!