natashaskitchen5.0
Roasted Vegetables Recipe
This roasted vegetables recipe uses the best of Autumn vegetables. Mixing the veggies works because the tougher veggies are roasted 10 min longer.
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Prep:
2
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.
3
How to:
4
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.
medium butternut squash (peeled, seeded and sliced into 3/4" - 1" thick pieces)1large carrots (peeled and sliced into 1/2" thick rounds)2garlic (finely chopped)4 clovesgarlic salt (or to taste)1.5 Tbsp
5
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.
garlic (finely chopped)4 clovesgarlic salt (or to taste)1.5 Tbsp
6
Sprinkle the top with shredded cheese and place under the broiler for ⏱️ 1-2 min or until cheese melts.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...