Roasted Vegetables Recipe

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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

5 from 48 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.

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Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

Total Time: 55 minutes mins

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.

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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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Side Dish

Cuisine: American

Keyword: roasted vegetables

Skill Level: Easy/Medium

Cost to Make: $$

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.