Roasted Vegetables
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(7)
Ingredients
4 servings
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cups cauliflower florets
- 2 carrots, cut into 1-inch pieces
- 1 to 2 turnips, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup halved red radishes or cubed daikon radish
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped rosemary or 12 chopped sage leaves, optional
- Apple Cider Vinegar Dressing, optional
- Lemon wedges, for serving, optional
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Preparation
Step 1
Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
Step 2
Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
Step 3
If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done.
Step 4
Vegetables can be served hot or warm. If you’d like to serve them piping hot, toss them all back into the oven to warm up for a few minutes before serving.
Step 5
Mix the vegetables together and transfer to a serving platter. Season to taste with salt, pepper and squeezes of lemon. Sprinkle with rosemary and drizzle with apple cider vinegar dressing, if using. Serve with lemon wedges, if desired.
Step 6
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Chef's notes
Butternut squash:
30 to 35 minutes
Brussels sprouts:
25 to 35 minutes
Cauliflower:
25 to 30 minutes
Carrots:
15 to 25 minutes
Turnips:
25 to 30 minutes
Onion wedges:
30 minutes
Radishes:
10 to 15 minutes
