Roasted Squash, Broccoli, and Cauliflower
Roasted Vegetables Recipe. A combination of vegetables seasoned and roasted to perfection.
Servings: 4 servings
Calories: 200kcal
Cost: $$
Ingredients
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 2 small zucchini sliced
- 2 small yellow squash sliced
- 1/2 cup extra virgin olive oil
- 6 gloves of garlic sliced
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Preheat the oven to 400 degrees.
Preparing the Vegetables:
- On a baking sheet combine all ingredients, ensuring to mix well to coats the vegetables with the olive oil.2 cups fresh broccoli florets, 2 cups fresh cauliflower florets, 2 small zucchini sliced, 2 small yellow squash sliced, 1/2 cup extra virgin olive oil, 6 gloves of garlic sliced, 1 tsp. salt, ½ tsp. black pepper
- Place in the oven and roast for 15 minutes. Remove vegetables from the oven and mix.
- Place vegetables back into the oven and roast for 15-20 minutes until the vegetables begin to brown.
To Serve:
- Serve as a side dish with meat, or as the focal point in pasta.
Notes
Invent Your Recipe:
This Roasted Vegetables Recipe is a great way to enhance the flavor of vegetables with little added seasoning. I love the taste of vegetables and sometimes the less seasoning the better. You get a chance to really taste the vegetables. You can use any combinations of vegetables you like for this dish. A cooking tip; vegetables cut into the same size pieces tend to cook at the same rate.
The picture showcasing this roasted vegetables recipe is one of the ways I like to serve this dish. The fried chicken breasts pair well with the vegetables. You can also serve these vegetables alongside pork chops, a fillet of fish, or a fantastic steak.
Also with this sheet pan roasted vegetables recipe, you can serve this dish as a main entrée vegetarian option. Cook some pasta and mix the vegetables and the juices with the pasta. Add some grated cheese and you have a fantastic meal.
Nutrition
Calories: 200kcal
