Sabbath Supper Roast Vegetables (Easy One-Pan Meal for Slowing Down)

Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes | Serves: 4–6
Best For: Quiet dinners, family suppers, slowing down

A Simple Supper for Rest and Reflection

This Sabbath supper roast vegetables recipe is intentionally simple — one pan, minimal preparation, and gentle flavours that let the vegetables speak for themselves. It’s the kind of meal that fills the house with warmth while requiring very little effort.

Designed for evenings when you want to slow down, this dish invites rest, reflection, and shared time around the table. It’s not about impressing — it’s about being present.

Ingredients for Sabbath Supper Roast Vegetables

• 3 large potatoes, chopped

• 2 carrots, chopped

• 1 red onion, cut into wedges

• 1 zucchini, sliced

• 1 cup pumpkin or sweet potato, chopped

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

Optional:

• 1 teaspoon dried rosemary or thyme

• Garlic cloves, left whole

• Serve with bread or rice

Step-by-Step Instructions

1. Preheat the oven to 200°C (fan-forced).

2. Prepare the vegetables by chopping them into similar-sized pieces.

3. Add to a large tray and drizzle with olive oil.

4. Season simply with salt, pepper, and herbs if using.

5. Toss gently to coat the vegetables evenly.

6. Roast uncovered for 40 minutes, turning once halfway, until golden and tender.

7. Serve warm straight from the tray or transferred to a serving dish.

Helpful Tips

• Cut vegetables evenly so they roast at the same pace.

• Don’t overcrowd the tray — use two trays if needed.

• This pairs beautifully with rice, bread, or a simple protein.

Why This Recipe Works

• One-pan cooking keeps preparation simple

• Budget-friendly and flexible with what you have

• Naturally comforting and nourishing

• Easy to scale for family or guests

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