7 Flavor-Packed Roasted Vegetable Recipes to Savor
These oven-roasted vegetables are a delicious side dish, seasoned with salt, pepper, and optional fresh herbs.
Ingredients
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cups cauliflower florets
- 2 carrots cut into 1-inch pieces
- 1 to 2 turnips cut into 1-inch pieces
- 1 small red onion cut into wedges
- 1 cup halved red radishes or cubed daikon radish
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped rosemary or 12 chopped sage leaves optional
- Apple Cider Vinegar Dressing optional
- Lemon wedges for serving, optional
Instructions
- 1. Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
- 2. Arrange vegetables in separate rows on the baking sheets, grouping similar cooking times together.
- 3. Drizzle with olive oil and sprinkle with salt and pepper.
- 4. Roast until tender and golden, tossing halfway through. Switch racks if using two sheets.
- 5. Remove vegetables as they’re done. Mix together and transfer to a serving platter.
- 6. Season with salt, pepper, lemon, rosemary, or apple cider vinegar dressing if desired. Serve warm.
Notes
Butternut squash: 30 to 35 minutes
Brussels sprouts: 25 to 35 minutes
Cauliflower: 25 to 30 minutes
Carrots: 15 to 25 minutes
Turnips: 25 to 30 minutes
Onion wedges: 30 minutes
Radishes: 10 to 15 minutes