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Roasted Vegetables Recipe

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 12 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This roasted vegetables recipe uses the best of Autumn vegetables. Mixing the veggies works because the tougher veggies are roasted 10 min longer.
Author: Natasha of NatashasKitchen.com
Servings: 10 as a side

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:

  1. 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:

  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. 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.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Tiffany
    December 23, 2016

    Anyway I can add tomatoes to this? Thank you! Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Hi Tiffany, I haven’t tried that but I think it could work to add whole cherry tomatoes in with the zucchini and bell pepper. Reply

  • Raisa
    November 1, 2016

    Excellent recipe. I love it. Thanks a lot for sharing 🙂 Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      I’m so happy to hear that! 🙂 Reply

  • Ashley
    September 21, 2016

    I found this site while searching for something different to take to a cookout and was very impressed with all the good reviews. This dish was very easy to make and a huge crowd pleaser! Thank you for sharing!!! Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      You are welcome Ashley, thank you for sharing that with us 😀. Reply

  • Ashley
    September 14, 2016

    This came out great! I made it for a cookout and everyone loved it! Thanks so much for sharing!!! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Ashley, I’m so happy to hear that 😀. Thank you for the nice review and you are welcome! Reply

  • Tammy
    September 2, 2016

    I am wondering if this can be Made using frozen butternut squash, zucchini and peppers. Also do you think I can add frozen eggplant to it also? I have an over abundance of these vegetables that I have frozen and this looks so good. Any advice is greatly appreciated..

    Thank you,

    Tammy Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      Tammy, I haven’t tested with frozen ingredients but I don’t think it will turn out the same. Baking time would be different and without trying to make it myself I can’t tell you for sure. Reply

  • Oksana
    August 13, 2016

    This is my absolute favorite side dish of all. We love making it as side dish to meat, or just eating it alone as it’s so filling. Natasha, thank you so much for sharing this recipe. May God bless you and your family for all your hard work and time you put in to sharing these great tasting recipes. Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Oksana, thank you for such a sweet comment and for trying all these recipes 😀. Reading your comment is making me hungry 😁. Reply

  • Sherri
    June 11, 2016

    How do you think this would freeze? Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      I think they would freeze fine. Once they are thawed, you might put them back in the oven to warm them up or heat in a skillet. Reply

  • Larissa S.
    January 9, 2016

    Do you think this dish would taste good without cheese? I can’t have anything dairy. (along with wheat, eggs, and sugar) Thanks! Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      Larissa, this dish would still work fine without cheese. Let me know how it turns out 😀. Reply

      • Larissa S.
        January 19, 2016

        Tried this dish yesterday without the cheese and it was really good. Probably would have been a lot more tastier with cheese (and I do LOVE cheese 🙂 but even without cheese it was great. Definitely will make it again. 🙂 Reply

        • Natasha
          natashaskitchen
          January 19, 2016

          HI Larissa, I’m so happy you liked it! The cheese is a nice touch and adds a great layer of flavor. Thanks for the awesome review! Reply

  • Irene
    December 30, 2015

    Yummy recipe! So filling too! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      I’m so happy you liked it 🙂 Reply

  • Vera
    November 18, 2015

    We used Bulgarian Feta on top and it was AWESOME!!!!! Reply

    • Natasha
      natashaskitchen
      November 18, 2015

      Wow that sounds amazing!! Reply

  • Olga
    October 31, 2015

    Hello Natasha! I have a question for you: did you have a lot of juices in the pan? I baked it at 450, but still there were a lot of juices in the pan and vegetables turned out more “cooked” than roasted. Maybe it’s because my pan was full to the brim? Would you recommend spreading them in one layer next time?
    Thank you. Reply

    • Natasha
      natashaskitchen
      October 31, 2015

      Did you put everything into 1 pan? What size was your pan? I had it in (2) 9×13 pans. If you overcrowd the pans, the vegetables don’t have enough room to breath/roast properly and water will accumulate at the bottom. I would not say mine were in a single layer but they weren’t full to the brim either. I hope that helps! 🙂 Reply

  • julia
    October 30, 2015

    Hi Natasha!…I love this recipe and actually i am making it today for dinner…but i had a quick question. Do the veggies need to be covered (with aluminum foil) during baking?..or is it ok to bake uncovered? Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Bake uncovered :). Enjoy! Reply

  • Lena
    October 24, 2015

    Natasha, these roasted veggie are sooooooo delicious. Thanks a lot for this awesome recipe. First time I did them I exchange regular potato to sweet potato, came out very good. And next time I added to all your recomended viggie sweet potato and beans. Also very dilicious. Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Lena, thank you for such a great review and sweet potatoes go really well in this dish :). Reply

  • October 19, 2015

    I love any reason to turn on my oven this time of year! Pinned and I have it scheduled to share with my Facebook readers! Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Trisha, thank you so much for pinning and sharing. I appreciate it very much :). Reply

  • Greg
    October 18, 2015

    So many vegetables taste better when roasted. The natural sugars caramelize and the vegetable flavors concentrate. The leftovers make unbelievably good soup too. Thank you Natasha. Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      What a great idea to turn this recipe in to a cream soup! Such a smart way to use up leftovers :). Reply

      • Selina
        October 19, 2015

        Hi again, Natasha,

        I made this last night, and it was delicious. I agree with Greg, the carmelized vegetables were delicious, especially the carrots!! I bet it does make a wonderful soup….

        Selina Reply

        • Natasha
          natashaskitchen
          October 19, 2015

          Yeah, I never would have thought to make it in to the soup. I just love that idea :D. Reply

  • Selina
    October 18, 2015

    Hi Natasha,

    Love seeing the pics of your young family.

    This recipe looks delicious, and I may have to try it tonight!! Thank you also for the tips on the butternut squash. I find it the hardest to prepare and was hoping you had some magic way. I always end up with a blister/callous from cutting it into small squares. In fact, I find that I am buying it already cut and ready–a lazy streak, I guess.

    Thanks again for the wonderful recipes. Reply

    • Natasha
      natashaskitchen
      October 18, 2015

      Whatever works I guess! 😉 I love shortcuts when I can use them and that sounds like a big timesaver for you. Reply

  • Lulu
    October 18, 2015

    Hi Natasha!
    This looks fantabulous!
    I was wondering if I need to set oven to “bake” or “roast”? I’m not sure if roasting means to put it on bake. Is there a difference? Reply

    • Natasha
      natashaskitchen
      October 18, 2015

      I had mine set to bake. 🙂 Reply

  • October 16, 2015

    I could easily eat the whole thing for dinner in one sitting.

    I might die, but it would be worth it! LOL Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      In that case, I’d recommend you make this only when you are feeding a crowd. Haha. 🙂 Reply

  • October 16, 2015

    What a great recipe! So colorful and healthy.
    Thank you for sharing it with us and thanks to your Mama-in-law for it sharing with you. 😉 Reply

    • October 16, 2015

      oops.. I meant to say: “FOR SHARING IT WITH YOU.”
      I need some coffee.🍵 Reply

      • Natasha
        natashaskitchen
        October 16, 2015

        Haha it’s ok, now is definitely a good time in the day to get a second cup of coffee 😉 Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      Thank you Tania! 🙂 Reply

  • October 16, 2015

    I love easy recipes like that. Using local recipes and in season produce is the best way to eat healthy.
    Thank you for sharing

    Happy Medley Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I completely agree. They are at their peak of freshness and flavor. 🙂 Reply

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