Roasted Mediterranean vegetables, autumn version (pumpkin, beetroot, onion)

By Nikola · Precision Nutrition L1 · Sources checked 5 November 2026

This is the autumn version of roasted Mediterranean vegetables: pumpkin, beetroot and red onion on one tray, with olive oil, garlic and thyme. The summer tray is peppers and courgettes; from October the market gives you squash and roots, and they roast sweeter and deeper. Serve it as a side for fish or chicken, as a warm salad with chickpeas, or cold the next day in a lunch box.

Difficulty: Easy, one tray · Diet: Vegan, gluten-free, dairy-free

Roasted Mediterranean vegetables, autumn version

Pumpkin, beetroot and red onion roasted on one tray with olive oil, garlic and thyme. The autumn version of roasted Mediterranean vegetables, vegan and gluten-free.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Sides

Servings 4 servings

Calories 213 kcal

Ingredients

  

• 700 g pumpkin or butternut squash peeled and seeded, in 3 cm chunks
• 400 g raw beetroot 3-4 medium, peeled, in 2 cm wedges
• 2 red onions about 300 g, in wedges
• 4 cloves garlic 12 g, unpeeled, lightly crushed
• 3 tbsp extra virgin olive oil 45 ml
• 1 tsp fine salt 5 g
• 4-5 sprigs fresh thyme or 1 tsp dried plus 1 sprig rosemary (optional)
• Black pepper
• 1 tbsp lemon juice 15 ml to finish
• To serve: chopped parsley

Instructions

 

• Heat the oven to 210°C (190°C fan). Line a large tray with baking paper.
• Toss the beetroot with 1 tbsp of the oil and a pinch of the salt and spread it on one side of the tray. Roast for 10 minutes on its own: beetroot takes longer than pumpkin.
• Meanwhile toss the pumpkin, onion and garlic with the rest of the oil, the salt, pepper and thyme.
• Add them to the tray in a single layer, with space between the pieces. Use two trays if needed: crowded vegetables steam instead of browning.
• Roast for 30-35 minutes more, turning once halfway, until the pumpkin is soft with brown edges and a knife slides into the beetroot easily.
• Squeeze the soft garlic out of the skins over the tray, add the lemon juice, toss and finish with parsley.

Keyword autumn, beetroot, dairy-free, garlic, gluten-free, meal prep, mediterranean diet, one tray, pumpkin, red onion, roasted vegetables, side dish, thyme, traybake, vegan, winter

Nutrition per serving

Per serving, 1/4 of the tray, calculated from USDA FoodData Central for each ingredient.

Data: USDA FoodData Central, SR Legacy: Pumpkin, raw (FDC 168448); Beets, raw (FDC 169145); Onions, raw (FDC 170000); Garlic, raw (FDC 169230); Oil, olive, salad or cooking (FDC 171413); Lemon juice, raw (FDC 167747). Calculated on raw weights. The salt line counts only the salt you add. Herbs, pepper and parsley are not included. Butternut squash has different values from pumpkin and will change the numbers slightly. Carbohydrate is USDA “by difference” and includes fibre.

Swaps and variations

• Make it a meal: add a drained can of chickpeas for the last 20 minutes and serve with a spoon of hummus or yogurt.
• Feta: crumble 100 g feta over the hot tray (no longer vegan).
• Other roots: carrot or parsnip instead of part of the beetroot; they need the same head start.
• Walnuts: a handful of chopped walnuts for the last 5 minutes.
• Sweet and sour: a teaspoon of balsamic vinegar with the lemon at the end.

Storage and reheating

Keeps 4 days in the fridge. Reheat on a tray at 200°C for 8-10 minutes rather than in the microwave, or eat cold as a salad with a little extra lemon and oil. Beetroot colours everything pink after a day; keep it apart if that matters to you.

Related

• Recipes: Classic hummus · Red lentil soup with lemon · Chickpea and spinach stew
• Encyclopedia: Pumpkin · Beetroot · Onions · Extra virgin olive oil
• Diet: Mediterranean diet · 7-day Mediterranean meal plan

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