Description
A vibrant and healthy Roasted Vegetable Medley featuring broccoli, cauliflower, carrots, and summer squash tossed in olive oil and seasoning, then oven-roasted to tender perfection. This easy recipe brings out the natural sweetness of the vegetables and can be served alongside any main dish or with a zesty lemon tahini sauce.
Ingredients
Scale
Main Vegetables
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 cups chopped carrots (cut into ¼-inch thick coins)
- 3 cups chopped summer squash (like zucchini and yellow squash)
Seasoning & Oil
- 3 Tbsp olive oil
- 1 Tbsp seasoning (mixed herbs or preferred spice blend)
- ½ tsp salt
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (204°C). While it heats, chop all the vegetables as directed: broccoli and cauliflower into florets, carrots into ¼-inch thick coins, and summer squash into chopped pieces. Prepare your seasoning mix if not pre-mixed.
- Toss Vegetables with Seasoning: In a large bowl or directly on the baking sheet, drizzle the olive oil and seasoning over the chopped vegetables. Toss them thoroughly to ensure every piece is evenly coated with the oil and spices for maximum flavor.
- Arrange and Roast: Spread the coated vegetables in a single layer on a baking sheet to ensure even roasting. Place in the preheated oven and bake for 45 to 60 minutes, flipping the vegetables halfway through to promote uniform browning and tenderness.
- Manage Broccoli Browning: If the broccoli florets begin to brown more quickly than the other vegetables, remove them from the baking sheet temporarily to prevent burning. Let the remaining vegetables continue roasting, then return the broccoli to the pan during the last few minutes to warm them through again.
- Serve Warm: Once all vegetables are tender and nicely roasted, remove from the oven and serve warm. This medley pairs beautifully with a Lemon Tahini Sauce or any of your favorite dips or main dishes.
Notes
- This roasting method enhances the natural sweetness and flavors of a variety of vegetables with minimal oil and seasoning.
- You can easily substitute or add other vegetables like bell peppers, Brussels sprouts, or sweet potatoes using this method.
- The recipe also adapts well to air frying for a quicker cooking time.
- Ensure vegetables are spread out in a single layer for even roasting and prevent sogginess.
- For a dairy-free and vegan option, serve with lemon tahini or other plant-based sauces.
Nutrition
- Serving Size: 1 serving
- Calories: 109 kcal
- Sugar: 4.3 g
- Sodium: 250 mg
- Fat: 7.3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.4 g
- Fiber: 3.7 g
- Protein: 3.1 g
- Cholesterol: 0 mg
