Lemony Roasted Butternut Squash Mushrooms Broccoli Carrots
Brighten up your table with this Lemony Roasted Butternut Squash, Mushrooms, Broccoli, and Carrots recipe—a vibrant medley of tender roasted vegetables infused with the zesty tang of fresh lemon juice and zest. Balanced with garlic, olive oil, and a hint of spice from optional red pepper flakes, this dish is both simple and bursting with flavor. Perfectly caramelized in the oven, these nutrient-packed veggies deliver savory coziness with a refreshing citrus twist. Ready in just 45 minutes, it’s a versatile side dish or a wholesome base for your favorite grain or protein. Garnished with fresh parsley, it’s as beautiful as it is delicious—perfect for weeknight dinners or holiday spreads.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 cups broccoli florets
- 3 large carrots
- 2 cups mushrooms
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 minced garlic cloves
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the butternut squash, remove the seeds, and dice it into 1-inch cubes. Place in a large mixing bowl.
Peel and slice the carrots into thin rounds. Add to the mixing bowl.
Add the broccoli florets and whole or halved mushrooms to the same bowl (depending on their size).
Drizzle the vegetables with olive oil, lemon juice, and sprinkle with lemon zest, minced garlic, salt, black pepper, and red pepper flakes (if using). Toss thoroughly to coat the vegetables evenly.
Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they are not overlapping to allow even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned around the edges.
Remove from the oven and transfer to a serving platter. Garnish with fresh parsley before serving.
Serve warm as a side dish or pair with quinoa, rice, or your favorite protein for a complete meal.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 39.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4856 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
