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October 16, 2015 Jump to Recipe !

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.

POPULAR RIGHT NOW

Chicken Marsala Recipe

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.

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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.

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Roasted Vegetables
Recipe Print

5 from 14 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 Kravchuk

Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: roasted vegetables
Cuisine: American
Course: Side Dish
Servings: 10 sides

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 9×13 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.
Nutrition Disclosure

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.

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Natasha Kravchuk
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 and tested recipes with YOU.
Thanks for stopping by! We are so happy you're here.

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