Mexican Roasted Vegetables

  • Prep: 10 Minutes
  • Cook: 30-35 Minutes
  • Serves: 4-5

Give you veg a Mexican-makeover!

Roast the veg all in one pan for super simple and tasty side dish.

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Calories 204
Carbs 28g
Fat 8g
Protein 5g
Free From
Mexican Roasted Vegetables


  • 30ml olive oil
  • Juice of 1 lime
  • 2 tsp. garlic powder
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp oregano
  • 1 1/2 tsp ground cumin
  • 1/2 tsp. chilli (optional)
  • Salt and pepper
  • 40g jalapeños in brine, drained and chopped
  • 2 corn on the cob, sliced into large chunks
  • 2 medium sweet potatoes, peeled and diced
  • 200g cherry tomatoes, halved
  • 1 medium red onion, sliced
  • 1 red pepper, sliced
  • 2 courgettes, cut into large chunks
  • 1 yellow pepper; sliced
  • Handful fresh coriander to serve
  • Serving Options

    Add 2 handfuls of crushed tortilla chips and some grated cheese in the final 10 minutes of cooking or until the cheese has melted and the tortilla chips are browning slightly.


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. In a small bowl combine the olive oil, lime juice, garlic, smoked paprika, oregano, cumin, salt and pepper. Place the vegetables in a large roasting tin and pour over the olive oil dressing. Toss the vegetables in the oil to coat thoroughly and place in the oven to cook.
  3. Roast for approximately 30-35 minutes or until the vegetables are tender and caramelised. Toss the vegetables in the oil and spices a couple of times whilst cooking. If serving with tortillas and cheese add these for the final 10 minutes of cooking. Once cooked served topped with fresh coriander.