Roasted Vegetables uses the best of Fall vegetables: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

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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.

Roasted Vegetables uses the best of Fall vegetables: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

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

Roasted Vegetables uses the best of Fall vegetables: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

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.

Roasted Vegetables Recipe-12

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).

Roasted Vegetables Recipe-3

Roasted Vegetables Recipe-2

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.

Roasted Vegetables Recipe-13

Roasted Vegetables Recipe-4

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.

Roasted Vegetables Recipe-5

Roasted Vegetables Recipe-6

3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.

Roasted Vegetables uses the best of Fall vegetables: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

Roasted Vegetables Recipe

5 from 47 votes
Author: Natasha Kravchuk
This roasted vegetables recipe uses the best of Autumn vegetables. Mixing the veggies works because the tougher veggies are roasted 10 min longer.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients 

Servings: 10 sides
  • 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.
Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Roasted Vegetables uses the best of Fall vegetables: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

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.

Roasted Vegetables uses the best of Fall veggies: butternut squash, potatoes, zucchini, carrots and bell peppers. Perfect holiday side dish! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Carole Went WENT
    April 23, 2024

    enjoy your quick easy foolproof recipes.
    Thank you for challenging me to make different food.

    Reply

  • Susie Zabala
    October 2, 2022

    I made your roasted vegetables tonite for my hubby and I
    We loved them
    Delicious
    Thank you

    Reply

    • Natashas Kitchen
      October 3, 2022

      You’re welcome! I’m so happy you enjoyed it, Susie!

      Reply

  • Beverly A Hunt
    March 24, 2021

    You and your husband make a fantastic team!!
    Thank you!!

    Reply

    • Natashas Kitchen
      March 24, 2021

      You’re so nice! Thank you!

      Reply

  • Beverly A Hunt
    March 24, 2021

    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!!!

    Reply

    • Natashas Kitchen
      March 24, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Donna
    March 12, 2021

    How long would you cook and at what temperature if using an air fryer.

    Donna

    Reply

    • Natashas Kitchen
      March 12, 2021

      Hi Donna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Anita Nistler
    March 4, 2021

    I just have to say you are awesome! I love every recipe you make! You are a joy in my day! Thank you! Anita

    Reply

    • Natasha's Kitchen
      March 4, 2021

      Thank you so much for your good comments, Anita. I appreciate that!

      Reply

  • Aksana
    January 5, 2021

    Thank you for this easy and delicious recipe! Came out great.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      You’re most welcome! I’m glad you loved it.

      Reply

  • Ceejay
    December 22, 2020

    Can I add some red onion to this recipe?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Ceejay, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Lottie
    December 1, 2020

    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.

    Reply

    • Natashas Kitchen
      December 1, 2020

      You’re welcome! I’m so happy you enjoyed it, Lottie!

      Reply

  • Bobbi
    October 20, 2019

    You are the only food blogger/columnist that I trust wholeheartedly. I also appreciate your honest and helpful responses to questions. Thank you!

    Reply

    • Natashas Kitchen
      October 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Bobbi. I’m all smiles!

      Reply

  • Natalia
    September 22, 2019

    Healthy and yummy!
    With your recipes I became a chef. Always had hard times finding good recipes but not any more.

    Reply

    • Natashas Kitchen
      September 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Crystal
    July 29, 2018

    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?

    Reply

    • Natashas Kitchen
      July 30, 2018

      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

      Reply

  • Tanya
    May 30, 2018

    Hi Natasha, I want to make this recipe and I also want to add mushrooms. When would I add them? Thanks

    Reply

    • Natasha
      May 30, 2018

      Hi Tanya, I haven’t tried that but I would probably add them with the zucchini.

      Reply

  • Nataliya
    January 10, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      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!

      Reply

  • Rjbarnes
    December 9, 2017

    Thank you soooo very much for instructions on peeling the squash. Most appreciated!

    Reply

    • Natasha's Kitchen
      December 10, 2017

      You’re welcome! I’m glad you found them so helpful! 🙂

      Reply

  • Debra Hunt
    July 24, 2017

    Thank you for this absolutely awesome recipe!! So delicious and healthy! 😋

    Reply

    • Natasha's Kitchen
      July 24, 2017

      My pleasure Debra! I’m glad you love it! Thanks for sharing 😀

      Reply

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