Roasted Vegetables Recipe
Total Time
55 mins
Prep Time
20 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(47)
Ingredients
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
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Preparation
Step 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.
Step 2
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.
Step 3
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.
Step 4
Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
Step 5
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Chef's notes
Make Ahead Tip:
You can chop all of your veggies a day in advance and refrigerate in Ziploc bags overnight. 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.
