A vibrant platter of roasted vegetables coated in a glossy sweet-chilli sauce, this dish is simple, colourful, and full of flavour. It works beautifully as a side or a light vegetarian main.
Why You’ll Love This Recipe
These vegetables roast to perfect tenderness with caramelised edges, then get lifted by a quick stovetop sweet-chilli dressing. It’s easy, adaptable, and ideal for using up whatever vegetables you have on hand. The result is flavourful, bright, and satisfying without needing complicated ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables:
1 cup (about 150 g) sweet potato, diced into ~4 cm pieces
1 cup pumpkin, diced into ~4 cm pieces
1 cup carrots, chopped
1 cup raw beetroot, chopped
1 cup potato, chopped
1 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup red onion, diced
For roasting and garnish:
4 tbsp vegetable oil
1/4 cup fresh parsley, chopped
For the sauce:
2 tbsp vegetable oil
4 tbsp sweet chilli sauce
1 tbsp apple cider vinegar
2 tbsp grainy mustard
1 tsp salt
3 tbsp water
Directions
Preheat your oven to 200–220°C (400–425°F) for roasting.
Chop all vegetables into approximately 4 cm pieces for even cooking.
Toss the sweet potato, pumpkin, carrots, potato, red pepper, zucchini, and red onion with 4 tbsp vegetable oil. Spread them on a roasting tray in a single layer.
Roast for about 30 minutes or until tender but still holding their shape.
Roast beetroot separately for over 40 minutes to prevent its colour from staining the other vegetables. Once softened, place it gently on top of the roasted vegetables.
While the vegetables roast, warm a small pan over medium heat. Add vegetable oil, sweet chilli sauce, apple cider vinegar, grainy mustard, salt, and water. Stir until the mixture bubbles and reaches a ketchup-like consistency. Add more water if needed.
Transfer the roasted vegetables to a serving platter.
Pour the hot sauce over the vegetables.
Finish with freshly chopped parsley and serve immediately.
Servings and timing
Servings: About 8 Prep time: 15 minutes Cook time: 50 minutes Total time: Approximately 65 minutes
Variations
Swap in cauliflower, Brussels sprouts, mushrooms, or butternut squash.
Add chili flakes or fresh chopped chili for extra heat.
Ensure your sweet chilli sauce is vegan-friendly if needed.
Add a protein boost by topping with roasted chickpeas or toasted nuts.
Serve with rice or quinoa for a complete vegetarian meal.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days.
Reheating: Warm gently in the oven at 160–170°C (320–340°F) or in the microwave.
Make-ahead option: Roast the vegetables and prepare the sauce separately; combine just before serving.
FAQs
How do I keep the beetroot from colouring the other vegetables?
Roast it separately and place it on top of the mixed vegetables at the end.
Can I use different vegetables?
Yes, feel free to use any roast-friendly vegetables you enjoy or have available.
Can I make this dish spicy?
Add chili flakes, chopped fresh chili, or a dash of hot sauce to the pan sauce.
Can I serve it cold?
Yes, it tastes great warm, at room temperature, or chilled.
How do I know when the vegetables are roasted perfectly?
They should be soft when pierced with a fork and lightly caramelised on the edges.
Can I make the sauce ahead of time?
Yes, make it in advance and gently reheat before adding to the vegetables.
What can I serve this with?
It pairs well with grilled dishes, rice bowls, salads, or wraps.
Can I skip the mustard?
You can substitute Dijon mustard or use a little extra vinegar and seasoning.
How do I prevent soggy vegetables?
Spread them in a single layer and avoid overcrowding the tray.
Can I roast all vegetables together?
Denser vegetables roast at different rates. Roast beetroot separately and adjust times for others if needed.
Conclusion
These sweet chilli roast veggies offer a perfect blend of caramelised flavour and bright, tangy sauce. They’re simple enough for everyday meals yet impressive enough for entertaining. With flexible vegetable choices and quick prep, this recipe is a reliable go-to for cosy dinners, healthy sides, or colourful buffet dishes. Enjoy them fresh from the oven or as part of a chilled spread.
A vibrant medley of roasted vegetables tossed in a sweet-chilli glaze with tangy mustard and vinegar. This easy, colourful side dish is full of flavour and perfect for any meal or occasion.
Ingredients
1 cup (150 g) sweet potato, diced (~4 cm)
1 cup pumpkin, diced (~4 cm)
1 cup carrots, chopped
1 cup raw beetroot, chopped
1 cup potato, chopped
1 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup red onion, diced
4 tbsp vegetable oil (for roasting)
1/4 cup fresh parsley, chopped (for garnish)
2 tbsp vegetable oil (for sauce)
4 tbsp sweet chilli sauce
1 tbsp apple cider vinegar
2 tbsp grainy mustard
1 tsp salt
3 tbsp water
Instructions
Preheat oven to 200–220°C (400–425°F).
Chop all vegetables into roughly 4 cm pieces.
Toss sweet potato, pumpkin, carrots, potato, red bell pepper, zucchini, and red onion with 4 tbsp vegetable oil. Spread in a single layer on a roasting tray.
Roast for 30 minutes or until vegetables are tender and golden at the edges.
Roast beetroot separately for 40+ minutes to avoid staining other vegetables. Once soft, add to the rest just before serving.
In a small pan over medium heat, combine 2 tbsp vegetable oil, sweet chilli sauce, vinegar, mustard, salt, and water. Stir and simmer until slightly thickened.
Transfer all roasted vegetables to a serving dish.
Pour the warm sauce over the vegetables and toss gently.
Sprinkle with chopped parsley and serve hot or at room temperature.
Notes
Roast beetroot separately to prevent staining.
Use any combination of roast-friendly vegetables you have on hand.
Make the sauce spicier with chili flakes or sriracha.
Top with toasted nuts or chickpeas for added protein.
