Berry Medley Tray

You know those recipes that just sneak their way into your weekly lineup without you even realizing it? This Berry Medley Tray is one of those for me. It’s a vibrant, warm, slightly sweet, and savory dish that comes together on a single baking sheet, which makes clean-up a total breeze (a major win in my book). You toss together your favorite berries (I like a mix of strawberries, blueberries, and raspberries), pair them with golden roasted sweet potatoes and tangy goat cheese, and top everything off with a drizzle of balsamic glaze. The result? A total flavor bomb that feels like something you’d order at a cozy café but made in your own kitchen with minimal effort.

It’s the perfect recipe for a laid-back weekend lunch, a lighter dinner, or a Sunday meal prep session. I actually first whipped this up when I had a few too many berries in the fridge that were juuust on the verge of turning. I didn’t want to waste them, so I tried roasting them with some root veggies—and the sweet-savory combo completely blew me away. Since then, I’ve made it at least once a month, sometimes more when berries are in season and extra delicious.

Why You’ll Love This Recipe

• Ready in under 40 minutes – Minimal chopping and hands-off cooking mean it’s weeknight-approved
• Flavor-packed – Sweet berries, creamy cheese, herby roasted veggies, and tangy glaze = dreamy
• Vegetarian-friendly – Totally meat-free, and you won’t miss it one bit
• Great for meal prep – Stores beautifully and reheats like a champ
• Family-friendly – It’s colorful, comforting, and surprisingly picky-eater friendly
• One-pan magic – Sheet pan recipes are my love language. Fewer dishes, more flavor
• Totally customizable – Switch up the veggies, add grains or protein, or swap out cheeses

Ingredients You’ll Need

• Sweet potatoes (2 medium) – Peeled and diced. These roast up beautifully and add a hearty, comforting base
• Red onion (1 medium) – Sliced into thin wedges for some punchy sweetness when roasted
• Olive oil (2–3 tablespoons) – Helps everything roast up golden and delicious
• Salt & pepper – Don’t be shy; these bring out all the natural flavors
• Fresh rosemary or thyme (1 tablespoon, chopped) – Totally optional, but adds a nice earthy note
• Mixed berries (2 cups total) – Blueberries, strawberries, and raspberries are my go-to trio. Use what you’ve got
• Goat cheese (¼ cup crumbled) – Creamy, tangy, and the perfect balance for the sweetness
• Balsamic glaze (for drizzling) – Adds a bold, tangy finish that pulls everything together
• Optional: Baby arugula or spinach (1 cup) – Tossed on at the end for a pop of green and a little peppery bite

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat your oven and prep the veggies
Set your oven to 425°F (220°C). While it heats, peel and cube your sweet potatoes (aim for ½-inch chunks so they roast quickly), and slice the red onion into wedges. Toss everything on a large baking tray with olive oil, salt, pepper, and your herbs if you’re using them. Spread it out in an even layer—crowding the pan = soggy veggies.

Step 2: Roast until golden
Slide the tray into the oven and roast for 20–25 minutes, flipping halfway through. You want those sweet potatoes to be fork-tender and just starting to caramelize at the edges.

Step 3: Add the berries
Once your veggies are mostly cooked, pull the tray out and scatter your berries over the top. Return the tray to the oven for another 8–10 minutes. The berries will soften, burst, and get a little jammy—SO good.

Step 4: Add goat cheese and greens
Take the tray out and let it cool for a minute or two. Then crumble goat cheese over the top and toss on a handful of arugula or spinach if using. The heat from the tray will wilt the greens just enough.

Step 5: Drizzle and serve
Finish with a generous drizzle of balsamic glaze. Serve it straight from the tray or pile it into bowls. It’s great warm, but I also love it at room temp (especially if you’re packing it for lunch).

Helpful Tips

Meal prep magic
This recipe is surprisingly good for make-ahead meals. I like to roast everything on Sunday, then portion it into containers for lunches throughout the week. Just hold off on the greens until serving so they don’t get mushy.

Storing leftovers
Pop any leftovers in an airtight container and store in the fridge for up to 4 days. The flavors actually deepen over time, so it might taste even better on day two.

Reheating it right
Reheat gently in the microwave or toss in a hot skillet for a couple of minutes to crisp up the veggies again. I like to add a splash of water to the pan and cover it to keep things from drying out.

What to serve it with
This dish can stand on its own, but it also plays really well with others. Try it with grilled chicken or salmon, spoon it over quinoa or farro, or pile it onto toasted sourdough for a next-level open-faced sandwich.

Get creative
Want to mix it up? Swap sweet potatoes for butternut squash, use feta instead of goat cheese, or add cooked lentils or chickpeas for extra protein. Feeling spicy? A pinch of red pepper flakes does wonders.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Absolutely! Roast everything in advance and just reheat before serving. It’s a great option for meal prep or even a make-ahead side for a dinner party.

Can I freeze this recipe?
You can freeze the roasted sweet potatoes and onions, but I wouldn’t recommend freezing the berries—they get too mushy. Add fresh berries and cheese when you’re ready to eat.

What if I don’t have goat cheese?
No problem! Feta, ricotta, or even a dollop of plain Greek yogurt can work in a pinch. You want something creamy and tangy to balance the sweet berries.

Is this recipe good for meal prep?
Yes! It holds up well in the fridge and can be enjoyed warm or cold. Just wait to add any fresh greens until you’re ready to eat.

How do I make it vegan?
Easy—just skip the goat cheese or use a plant-based alternative. Everything else is already vegan-friendly!

I seriously make this Berry Medley Tray at least once a month, especially when berries are looking extra good at the store. It’s one of those dishes that looks fancy but couldn’t be easier, and it always hits the spot—whether you’re craving something cozy, wholesome, or just plain delicious.

Give it a try and let me know how it turns out—this recipe is a total sleeper hit and might just become your new favorite too!