Roasted veggies are the perfect addition to any meal, and they make a great snack! Just make sure you make enough for plenty of leftovers. Trust me.
We eat veggies a lot at my house. And by a lot, I mean A LOT.
Veggies can get a bad rap when they’re not cooked correctly – they can be soggy, mushy, or flavorless. But not these! I’ve perfected the fall veggie medley with just the right amount of salt and spice. The seasoning is just enough to make you think, “daaang”, but not enough to overpower the natural vegetable flavors.
A few tips….
For the carrots, I like to cut my own whole carrots into sticks because it’s easier for me to keep them an even thickness, but if you want a shortcut, just use the fresh precut orange nubs in the bag at any grocery store. I’d still cut them in half so the cooking time doesn’t change. For butternut squash, buy the smallest one you can find. The goal is to ensure consistency in size and thickness per veggie so they cook evenly. And get creative with your veggies! If there’s a winter veggie you love that’s not on here, throw it in! Just make sure they’re cut in equal sized pieces – particularly the ones that take the longest to cook like carrots and squash.
Roasted Winter Veggies
Ingredients
- 4 cups carrots 1/4 inch sticks
- 4 cups butternut squash 3/4 inch cubes
- 4 cups bell peppers sliced
- 4 cups mushrooms 1/3 inch thick slices
- 4 cups zucchini 1/3 inch thick slices
- 6 cups broccoli florets
- 12 tablespoons olive oil
- 3 1/2 teaspoons kosher salt
- 1 1/2 teaspoons allspice
Instructions
- Preheat your oven to 400 degrees.
- Toss the carrots and squash together in a large bowl with 4 tablespoons of olive oil, 1 teaspoon of salt, and 3/4 teaspoon of allspice. Pour onto a large baking sheet and arrange in an even layer. Roast for 15 minutes.
- Meanwhile, toss the peppers, mushrooms, and zucchini with 6 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of allspice. Place on another large baking sheet and spread into an even layer. Toss the broccoli with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of allspice, then place on a small baking sheet.
- After the carrots and squash have roasted for 15 minutes, add the rest of the vegetables to the oven and roast for another 15 minutes. Once cooled, toss them all together and enjoy!