Cava Roasted Vegetables Recipe (Easy Copycat)

Craving the roasted vegetables from CAVA? You can make a close copy at home. CAVA roasted vegetables are a side or bowl topping. They are mixed vegetables roasted with oil, honey, and Mediterranean-style spices. This copycat uses Brussels sprouts, sweet potato, zucchini, carrots, and red onion. We roast them at 425°F. Honey and oven heat give you caramelized edges. The taste is smoky, sweet, and garlicky. The texture is tender-crisp, with browned edges and soft centers. Prep takes about 20 minutes, and the total time is about 50. Serve them as a side, a bowl topping, or weekly meal prep. Quick note: this is a copycat, not CAVA’s official recipe.

Why I Love Making This CAVA Roasted Vegetables

Plain roasted vegetables can taste flat. This version has real contrast, and that is why I like it. Brussels sprouts turn crisp and dark. Red onion and sweet potato caramelize into sweet, soft bites. Honey and high heat speed up the browning. Smoked paprika adds smoky depth. Cumin and garlic powder add warm, savory flavor. Together they give you that Mediterranean taste. These vegetables work especially well in CAVA-style bowls, so they fit lunch or dinner. I can’t promise the exact restaurant taste. I can promise an easy side you will make again.

Recipe at a Glance

Detail	Info
Prep Time	20 minutes
Cook Time	20 to 30 minutes
Total Time	About 50 minutes
Servings	6 (1/6 of the batch each)
Course	Side dish or bowl topping
Cuisine	Mediterranean-inspired
Method	Oven roasting at 425°F
Difficulty	Easy

What You’ll Need for CAVA Roasted Vegetables

First, let’s gather everything. A good homemade mix is Brussels sprouts, sweet potato, zucchini, carrots, and red onion. Restaurant recipes and seasonal offerings can vary, so treat this as a copycat mix. The seasoning is garlic powder, smoked paprika, cumin, and salt. Honey adds sweetness, and honey plus oil help the vegetables caramelize. Smoked paprika is the key to the smoky flavor. Oil also keeps them from drying out.

Equipment List

• Two large rimmed baking sheets (a sheet pan gives vegetables room for even browning)
• Parchment paper (optional, mainly for easy cleanup)
• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons

Ingredients You’ll Need

• 12 oz (340 g) Brussels sprouts, trimmed and cut in half
• 3 medium sweet potatoes (about 14 oz or 400 g total), peeled
• 1 medium zucchini (about 7 oz or 196 g)
• 3 medium carrots (about 6½ oz or 183 g total), peeled
• 1 large red onion (about 5 oz or 150 g)
• 3 tablespoons avocado oil
• 1½ tablespoons honey
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon table salt (fine)
• ¼ teaspoon black pepper (optional)

Quick ingredient notes:

• Avocado oil: It handles high heat well and tastes neutral.
• Honey: It helps browning and balances the smoky spices. No honey? Use maple syrup, or leave it out.
• Smoked paprika: This gives the smoky taste. Regular paprika will not match it.

Substitution checklist:

• Avocado oil → olive oil.
• Honey → maple syrup for a vegan version. Pick a dairy-free sauce too.
• Smoked paprika → sweet paprika plus a small pinch of chipotle powder, if needed.
• Brussels sprouts → cauliflower or broccoli. These cook faster, so check them early.

Optional Garlic Yogurt Sauce

A creamy sauce balances smoky, sweet vegetables. The ratio is simple: 4 parts yogurt to 1 part mayonnaise. It takes five minutes.

• ½ cup plain yogurt
• 2 tablespoons mayonnaise
• 1 small garlic clove, grated
• 1 teaspoon white vinegar
• ¼ teaspoon dried oregano
• Pinch of salt

Mix everything in a small bowl. Then chill it while the vegetables roast. Tzatziki, hummus, or tahini sauce also work well. Want a pourable sauce? Try my CAVA garlic dressing recipe. This is a home-style sauce, not CAVA’s recipe.

How to Make CAVA Roasted Vegetables

This method is simple. Just follow it step by step. In short, roast at about 425°F for 20 to 30 minutes. That high heat gives you browning instead of steaming. The time depends on your cut size and your oven. Use a single layer on a preheated sheet pan. Roast until the vegetables are tender with browned edges.

1. Heat the Oven and Prep the Vegetables

First, heat your oven to 425°F and place the rack in the middle. Then wash and dry all the vegetables. Dry vegetables brown better, so don’t skip this.

Next, cut everything into bite-size pieces:

• Cut the Brussels sprouts in half.
• Cut the sweet potatoes into ¾-inch cubes.
• Cut the carrots into ½-inch pieces.
• Cut the zucchini into 1-inch chunks.
• Cut the red onion into 1-inch wedges.

Even pieces cook at the same speed. Then put the empty sheet pans in the oven while it heats. A preheated sheet pan helps the vegetables brown fast. Skip the parchment if you do this.

2. Season the Vegetables

Now add all the vegetables to a large bowl. Drizzle in the avocado oil and honey. Then sprinkle on the garlic powder, smoked paprika, cumin, salt, and pepper. Toss thoroughly with your hands or a big spoon. Every piece should look shiny and lightly coated. If some pieces look dry, add one more teaspoon of oil. Then mix again.

3. Roast Until Browned and Tender

Next, spread the vegetables in a single layer on two pans. Leave a little space between the pieces. Crowded pans trap steam, and then the vegetables turn soft. Place the Brussels sprouts cut side down.

Roast for 20 to 30 minutes. At the 15-minute mark, stir or rotate the vegetables once for even browning. If you use two racks, swap the pans too. Then check them at 20 minutes.

They are done when the centers are tender and a fork slides easily into the sweet potato. The edges should look deep golden brown. If the centers feel firm, roast 5 more minutes. Serve them warm.

Tips for the Best CAVA Roasted Vegetables

These tips fix the most common problems.

Dry and cut evenly. Water on the surface makes steam, and steam stops browning. Pat everything dry before adding oil. Then cut similar sizes so everything finishes together.

Give the pan space. Crowding is the most common cause of soggy vegetables. Pieces that touch trap steam. Spread them in a single layer, and use two pans if needed.

Watch the zucchini. It holds more water than the other vegetables. So give it enough space and high heat. Cut it bigger, and don’t stir it too often.

Pick smoked paprika. Regular paprika tastes mild and sweet. Smoked paprika brings the smoky flavor. Cumin and garlic powder finish the CAVA-style seasoning.

Judge doneness with your eyes and a fork. Time is only a guide, because ovens vary. Look for browned edges and fork-tender centers. Mushy means too long. Pale means more time or more space.

Use what you have. Olive oil works in place of avocado oil. Maple syrup works in place of honey. You can also skip the honey, but expect less browning and less sweetness. You can also swap in other vegetables, and I list some below.

A common myth: More oil does not mean crispier vegetables. Too much oil makes them greasy. A thin, even coat works best.

Oven Temperature Comparison

Temperature	Browning	Texture	Best For
425°F (this recipe)	Deep and fast	Crisp edges, soft centers	Best CAVA-style caramelization
400°F	Lighter	Slightly softer edges	Ovens that run hot
360 to 380°F (some copycats)	Gentle	Softer overall	Hands-off, slower roasting

Honey vs. Maple Syrup

Feature	Honey	Maple Syrup
Flavor	Floral and mild	Warm, with a light maple taste
Browning	Browns well in high heat	Browns well in high heat
Vegan	No	Yes
Best For	The closest CAVA-style taste	Vegan and dairy-free meals

Easy Variations

• Spicy harissa version: Stir 1 to 2 teaspoons of harissa paste into the oil.
• Vegan version: Use maple syrup instead of honey. Choose a dairy-free sauce. The vegetable base is naturally vegan.
• Cauliflower or broccoli swap: Use either one instead of Brussels sprouts. Love broccoli? Try my CAVA fiery broccoli recipe too.
• Lemon-herb version: After roasting, add a squeeze of lemon and chopped parsley.

CAVA Roasted Vegetables in the Air Fryer

An air fryer is a faster, smaller-batch method. Cut the vegetables a little smaller. Then cook in small batches and shake the basket often. Check early, because every air fryer runs differently. Don’t crowd the basket, or the vegetables will steam.

What to Serve With CAVA Roasted Vegetables

These vegetables turn into a full CAVA-style bowl fast. Start with a base. Then add a dip, a topping, and a protein.

Bowl Layer	Good Choices
Base	Rice, mixed greens, or black lentils
Dip	Hummus or tzatziki
Topping	Feta or pickled red onion
Sauce	Harissa vinaigrette or garlic yogurt sauce
Protein	Grilled chicken, falafel, or lamb

Here is an easy bowl formula. Add rice or greens, then roasted vegetables. Next, add hummus or tzatziki and feta. Finish with pickled onions, a protein, and a drizzle of sauce. Hummus or tzatziki adds creamy contrast. Feta or pickled onion adds a salty, tangy bite.

For the rice, try my CAVA saffron basmati rice or CAVA brown rice. Black lentils also make a hearty base, so see my black lentils recipe. For a dip or topping, add CAVA roasted eggplant dip or CAVA cabbage slaw. For a protein, try my CAVA grilled chicken, CAVA braised lamb, or CAVA spicy lamb meatballs.

Storage, Reheating, and Make-Ahead Tips

These vegetables are great for meal prep. Roast one batch, then portion it into bowls for the week.

Storage

Let the vegetables cool first. Then store them in an airtight container in the fridge for 3 to 4 days. Freezing works, but they may turn softer.

Reheating

Use a 400°F oven, a hot skillet, or an air fryer. Heat them until hot and crisp again. High dry heat restores browned edges better than the microwave. Avoid long microwaving, because it turns them soft.

Make-Ahead Timeline

You can cut and season the vegetables up to 24 hours ahead. Keep them covered in the fridge, and blot extra moisture before roasting. For the best texture, roast close to serving time.

Nutrition and Health Benefits

Are CAVA roasted vegetables healthy? They are vegetable-forward and rich in fiber. CAVA lists them at about 100 calories per serving. That serving has 14 g carbs, 5 g fiber, 3 g protein, and 600 mg sodium. The sodium is the part to watch. Serving sizes differ, so compare with care. Homemade calories come mostly from the oil and honey. Sodium comes from the salt and any sauce you add.

Nutrition at a Glance

Per serving, based on 6 servings (1/6 of the batch each):

Nutrient	Amount
Calories	195 kcal
Total Fat	7.6 g
Carbohydrates	30.5 g
Fiber	6.2 g
Sugars	11.8 g (4.3 g from honey)
Protein	4.3 g
Sodium	465 mg

These numbers are estimates. They come from the exact amounts in the ingredient list. I used values from USDA FoodData Central and table salt. The pepper is included, but the sauce is not. Produce size and brand change the numbers a little. Salts differ in sodium per teaspoon, so your sodium may change.

What Makes This Recipe Nutritious

Vegetables bring fiber and micronutrients. Brussels sprouts are rich in vitamin C. Sweet potato and carrots are high in vitamin A. You also control the oil, honey, and salt.

FAQs

What vegetables are in CAVA roasted vegetables?

CAVA does not share an exact public recipe, and the mix may change by place or season. A popular copycat mix uses Brussels sprouts, sweet potato, zucchini, carrots, and red onion. Some fans guess a simpler mix with Brussels sprouts, carrots, and cauliflower. This recipe uses the first mix because it gives the best color and texture.

Can I make CAVA roasted vegetables vegan?

Yes, you can. Swap the honey for maple syrup. The vegetable base is already plant-based, so keep it as is. Skip the garlic yogurt sauce, or choose a dairy-free sauce. Hummus is a good vegan pairing, but check the label. Maple syrup browns well and adds a light sweet flavor. You can also skip the sweetener, but browning will be lighter.

Why are my roasted vegetables soggy?

Soggy vegetables usually come from trapped steam. The pan may be crowded, or the vegetables may be wet. Too little oil, big pieces, or a low oven can also cause it. So use dry vegetables, enough oil, and bite-size pieces. Spread them in one layer at high heat.

Can I make them ahead of time?

Yes. Cut and season the vegetables up to 24 hours ahead, and keep them covered in the fridge. Roast close to serving time for the best texture. You can also roast first and store them for 3 to 4 days. Reheat in a hot oven or skillet to bring back crisp edges.

What sauce goes with CAVA roasted vegetables?

Garlic yogurt sauce is a great match. Tzatziki, hummus, tahini sauce, and harissa vinaigrette also work well. Creamy sauces balance the smoky, sweet flavor. A spicy sauce adds a kick. Pick one for your bowl, or serve two and let everyone choose.

Final Thoughts

These CAVA-style roasted vegetables are easy, tasty, and flexible. They give you smoky, sweet flavor with caramelized edges. Use them in bowls, for meal prep, or as a simple weeknight side. Make a batch and enjoy it all week.