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This roasted vegetables recipe uses the best of Autumn vegetables; creamy sweet butternut squash, tender yukon potatoes, juicy zucchini, the sweetest carrots and crisp bell peppers. Mixing the veggies works because the tougher veggies are roasted 10 minutes longer than everything else. You can also change up the veggies.
The flavor combination is lovely and the sprinkle of cheese at the end, even lovelier! Roasted vegetables would make a stunning and vibrant Thanksgiving side dish.
My Mama-in-law shared this recipe with us last week and we’ve made it several times already. It’s pretty simple to make but takes a some time to chop everything up.
Make Ahead Tip: You can chop all of your veggies a day in advance and refrigerate in ziploc bags overnight. Just be sure to keep your potatoes refrigerated in a bowl of cold water so they don’t change color.
If you’re lucky enough to have leftovers: It reheats really well on a pan for lunch the next day and you can puree it to make baby food.
Ingredients for Roasted Vegetables:
6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 medium butternut squash, peeled, seeded and sliced into 3/4″ – 1″ thick pieces *see tips below
2 large carrots, peeled and sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
1/2 cup shredded parmesan or mozzarella cheese
What you will need:
(2) 9×13 metal baking pans or (1) large roasting pan.
How to Select, Store and Prep Butternut Squash:
- Pick one that is heavy for it’s size.
- Look for ones with the stem attached – as a firm dry stem indicates a ripe squash.
- Pick ones that are rich and deep in color. The lighter ones seem to be not as sweet.
- Skin should be firm, without bruises or punctures
- How to Store: They last for awhile. You can store them in a cool dry place for weeks.
- How to Peel: use a potato peeler or a small knife to get through the tough skin – it’s like peeling a potato but with a tougher skin. Cut in half then use a spoon to scoop out and discard seeds.
How to make Roasted Vegetables:
Prep: Preheat Oven to 450˚F with the oven rack in the center of the oven. Line baking pans with foil and generously grease with about 1 Tbsp olive oil in each pan. Chop veggies (keep potatoes in water if not using right away).
1. Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl (here’s the bowl I’m using). Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
2. In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
Roasted Vegetables Recipe
Ingredients
- 6 medium yellow potatoes, unpeeled and sliced into 3/4" to 1" thick pieces
- 1 medium butternut squash, peeled, seeded and sliced into 3/4" - 1" thick pieces
- 2 large carrots, peeled and sliced into 1/2" thick rounds
- 4 cloves of garlic, finely chopped
- 1 large or 2 medium zucchini, sliced into 3/4" thick rounds
- 2 red, yellow or orange bell peppers, cut into 1" pieces
- 1.5 Tbsp garlic salt, or to taste
- Freshly grated black pepper, to taste
- Extra light olive oil, or avocado oil, or vegetable oil
- 1/2 cup shredded parmesan or mozzarella cheese
What you will need:
- 2 9x13 metal baking pans or (1) large roasting pan lined with foil.
Instructions
Prep:
- Preheat Oven to 450˚F with the oven rack in the center of the oven. Line baking pans with foil and generously grease with about 1 Tbsp olive oil in each pan.
How to:
- Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
- In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
- Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I’m making me hungry! 😉 I can’t wait for that giant Thanksgiving dinner! Are you thinking about your holiday menu yet or am I the only ridiculous one? We don’t celebrate halloween so I’m all about the holidays right now.
enjoy your quick easy foolproof recipes.
Thank you for challenging me to make different food.
I made your roasted vegetables tonite for my hubby and I
We loved them
Delicious
Thank you
You’re welcome! I’m so happy you enjoyed it, Susie!
You and your husband make a fantastic team!!
Thank you!!
You’re so nice! Thank you!
We love all Natasha recipes! Thank you so much for all of your hard to work to make it happen. You are absolutely awesome! I love that your recipes allow for substitutions and are always perfect! You and your make a fantastic team!!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
How long would you cook and at what temperature if using an air fryer.
Donna
Hi Donna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I just have to say you are awesome! I love every recipe you make! You are a joy in my day! Thank you! Anita
Thank you so much for your good comments, Anita. I appreciate that!
Thank you for this easy and delicious recipe! Came out great.
You’re most welcome! I’m glad you loved it.
Can I add some red onion to this recipe?
Hi Ceejay, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
This was perfect! It’s amazing how a simple recipe can be this good! I completely understand wanting to eat all of it – had to remind myself that just because it’s good for you doesn’t mean you can eat all of it, but I still had a second serving.
Thank you for another wonderful recipe, I’ll be making this one again.
You’re welcome! I’m so happy you enjoyed it, Lottie!
You are the only food blogger/columnist that I trust wholeheartedly. I also appreciate your honest and helpful responses to questions. Thank you!
Awww that’s the best! Thank you so much for sharing that with me, Bobbi. I’m all smiles!
Healthy and yummy!
With your recipes I became a chef. Always had hard times finding good recipes but not any more.
I’m so happy to hear that! Thank you for sharing your great review!
This recipe looks incredible! Could you make it a day before and reheat it? If so, how long would you reheat it for in the oven?
Hi Crystal. I haven’t done that and the veggies may get soggy in the fridge. If you try it please let me know how it goes
Hi Natasha, I want to make this recipe and I also want to add mushrooms. When would I add them? Thanks
Hi Tanya, I haven’t tried that but I would probably add them with the zucchini.
Hi, Natasha!!! Thank you so much for your amazing recipes and for this one especially!!! I’ve been making it for a month in a row and can’t get enough!!! I have a question for you. If I make big batch (we have a big family) can I roast both pans together one over the other or should I wait and do one after another? Thank you for your awesome work!!!! Blessings to you and your family!
Hi Nataliya, I think that would still work to do a double batch, just try to center the racks as best you can in the oven (top third and lower third) and rotate once or twice while baking. You will likely need more baking time due to more veggies being in the oven and opening the oven a couple times to rotate. I’m so glad you enjoy the recipe and blessings to you also!
Thank you soooo very much for instructions on peeling the squash. Most appreciated!
You’re welcome! I’m glad you found them so helpful! 🙂
Thank you for this absolutely awesome recipe!! So delicious and healthy! 😋
My pleasure Debra! I’m glad you love it! Thanks for sharing 😀