Description
A vibrant and healthy Roasted Vegetable Medley featuring broccoli, cauliflower, carrots, and summer squash, seasoned simply with olive oil, salt, and a flavorful seasoning blend, baked to tender perfection. This easy-to-make side dish is packed with nutrients, perfect for pairing with a variety of main courses or enjoying on its own with a delicious sauce like Lemon Tahini.
Ingredients
Scale
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 and Oil
- 3 Tbsp olive oil
- 1 Tbsp seasoning (your choice, e.g., Italian herbs, garlic powder, or a vegetable seasoning blend)
- ½ tsp salt
Instructions
- Preheat Oven and Prepare Veggies: Preheat your oven to 400°F (204°C). While the oven is warming up, chop all the vegetables as specified—broccoli and cauliflower into florets, carrots into ¼-inch thick coins, and summer squash into bite-sized pieces. Combine the seasoning spices in a small bowl.
- Season the Vegetables: Place the chopped vegetables in a large bowl or directly on a baking sheet. Drizzle the olive oil and sprinkle the seasoning and salt evenly over the veggies. Toss everything thoroughly to coat the vegetables evenly with oil and seasoning, ensuring flavorful roasting.
- Arrange on Baking Sheet: Spread the coated vegetables into a single layer on a large baking sheet. This helps them roast evenly and develop a nice caramelization without steaming.
- Roast the Vegetables: Place the baking sheet in the preheated oven and bake for 45 to 60 minutes, stirring and flipping the vegetables halfway through cooking to promote even browning. If you notice the broccoli browning too quickly, remove it temporarily from the pan and continue roasting the other vegetables. Return the broccoli to the pan for the last few minutes just to reheat it.
- Serve Warm: Once the carrots are tender and vegetables are nicely roasted, remove the pan from the oven. Serve the vegetable medley warm, optionally paired with a fresh Lemon Tahini Sauce or your favorite dressing for an extra burst of flavor.
Notes
- Roasting vegetables with just olive oil and salt lets their natural flavors shine and works well with any seasoning or sauce.
- Feel free to customize this medley by adding other vegetables such as bell peppers, onions, or Brussels sprouts using the same roasting method.
- If you prefer, this recipe can be adapted for the air fryer for a faster cook time and crispy texture.
- To keep broccoli from burning, remove it early during roasting and add back near the end as described.
- This method is great for meal prep and leftovers reheat well in the oven or microwave.
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 g
- Trans Fat: 0 g
- Carbohydrates: 10.4 g
- Fiber: 3.7 g
- Protein: 3.1 g
- Cholesterol: 0 mg
