Roasted Squash Vegetable Medley
Brighten up your dinner table with this vibrant Roasted Squash Vegetable Medley, a hearty and wholesome side dish packed with colorful, seasonal produce. Featuring tender butternut squash, sweet potatoes, zucchini, red bell pepper, and red onion, all infused with the warm, earthy flavors of thyme, rosemary, and paprika, this dish is a feast for both the eyes and the palate. Roasted to golden perfection, the vegetables develop a subtle caramelization, enhancing their natural sweetness and adding a delightful depth of flavor. Drizzled with olive oil and finished with a sprinkle of fresh parsley, this easy-to-make recipe is perfect for everything from weeknight dinners to holiday gatherings. Best of all, it's ready in just about an hour and serves up to six, making it both crowd-pleasing and convenient. Whether you're looking for a colorful Thanksgiving side or a flavorful way to elevate your veggie game, this roasted vegetable medley is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) butternut squash
- 2 medium-sized sweet potatoes
- 2 medium-sized zucchini
- 1 large red bell pepper
- 1 large red onion
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons (optional, for garnish) chopped parsley
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel and deseed the butternut squash, then cut it into 1-inch cubes. Place the cubed squash into a large mixing bowl.
Peel and cube the sweet potatoes into 1-inch pieces and add them to the bowl with the squash.
Slice the zucchini into thick half-moons and dice the red bell pepper into 1-inch chunks. Add these to the bowl.
Peel the red onion and cut it into wedges, and mince the garlic cloves. Add both to the vegetable mixture.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the dried thyme, dried rosemary, paprika, salt, and black pepper over the mixture. Toss everything thoroughly to combine and ensure the vegetables are evenly coated with oil and spices.
Divide the vegetables between the two prepared baking sheets, spreading them out in a single layer to ensure even roasting.
Place the baking sheets in the oven and roast for 20 minutes.
After 20 minutes, remove the baking sheets from the oven and use a spatula to flip the vegetables to encourage even cooking. Return the baking sheets to the oven and roast for an additional 20 minutes, or until the vegetables are tender and slightly caramelized on the edges.
Once roasted, remove the trays from the oven and transfer the vegetables to a serving dish.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 73.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4778 mg | 102% | |
*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.
