How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted butternut squash. YUMMMMM!
This one is for you. You know who you are.
When I hear the dreadful phrase, “I don’t like vegetables”, or “I’m a picky eater… I’ll only eat corn and peas”. My head starts to spin, and it makes me want to just run straight to the kitchen to whip up some absolutely scrumptious roasted veg, and bring that picky eater a plate.
Roasted veggies are like candy I tell ‘ya. Munching on broccoli hot off the pan, ooooo man. Roasting a pile of vegetables is a staple in our house, if you can’t tell from the recipes on this blog.
Now for the back story, I didn’t grow up on these things either. My mama, love her dearly, is a true southerner, so we at lots of canned vegetables and really stuck to the basics, corn, peas, and green beans. Now she will likely say that’s because we “wouldn’t eat it other vegetables”, and would only eat broccoli (frozen of course) if it was smothered in cheese. Bless her heart.
We’ll when I experienced roasted broccoli for the first time. Yes. It is an experience. Bye bye cheese. That cruciferous vegetable was taken to a whole new level. Like celeb status.
I’m a pretty staunch roasted veggie snob and look Eric is too! I think it tastes best when it’s pretty basic, almost recipe-less…. oil, sea salt and freshly ground pepper.
It’s just plain goodness. Roasting brings out the sweetness (yes sweetness) of the vegetable when it begins to caramelize in the oven.
And for that, I’m not only going to show you how to roast a butternut squash. We’re also going to talk about #alltheroastedveggies.
I have 2 rules when roasting vegetables. I know, snobbish?
1. Parchment Paper. This is a MUST. While I love that my rimmed baking sheet has pretty brown “rustic” looking marks. My tush does not want to be scrubbing a roasting pan all.night.long. Parchment paper, go get some.
2. Space. Don’t over crowd the pan. Those veggies need room to roast and get all crispy. If the vegetables are too close together, it will take longer and you will get more of a steamed vegetable vs roasted.
Okay… onto the recipes.
Adjust the recipe for roasted butternut squash below below by subbing in desired vegetable.. the only thing that changes is the cooking time (oh and sub in any oil, I usually rely on olive oil to do the trick, oh and no cinnamon on most veg… I just add a sprinkle of that to butternut squash and sweet potatoes if I’m feeling fiesty). The veggie is fully roasted when it’s a bit brown on the top (not burned), dehydrated a bit, and slightly crispy.
Cook Time for Roasted Vegetables
25 minutes. Broccoli florets, Cauliflower florets, Green Beans, Brussels Sprouts (halved), Zucchini, Squash, Asparagus, Cherry Tomatoes
35 minutes. Extra Firm Tofu, Carrots, Parsnips
45 minutes. Butternut Squash, Potatoes, Sweet Potatoes, Beets, Pumpkin
PrintRoasted Butternut Squash
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Prep Time: 10 mins -
Cook Time: 45 mins
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Total Time: 55 mins
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Yield: 4 servings
Print Recipe
Pin RecipeDescription
How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted squash. YUMMMMM!
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- freshly ground pepper
- pinch of sea salt
Instructions
- Preheat oven to 425 degrees F.
- Line rimmed baking sheet with parchment paper.
- Arrange squash on baking sheet, and drizzle with oil, cinnamon, pepper, and salt.
- Roast for 45 minutes.
What is your favorite veggie to roast?
Got the basics? Give these roasted recipes a try…
Abundance Bowls with Almond Butter Lemon Dressing
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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I had the most amazing roasted sweet potato wedge as a side to a sandwich in Cocoa Beach a while back. Now I know how to duplicate it and try others!!!
oh that does sound fabulous!!
I’ve just recently discovered the delicious beauty of roasted veggies, especially broccoli. Can’t imagine that I’ll ever go back to steaming it. I have a question though – how do you reheat roasted veggies, i.e. if you take it to work for lunch the next day, or send it with kids to school? I made a pile of roasted broccoli Sunday night and now it’s just mushy in the fridge.
Thanks!
Nope. me either. totally veggie snob now. I actually just reheat them in the microwave. The do lose a little crispiness but they are still very tasty and full of flavor– pop reheated veg on top of salad, rice, grits, or as a side with salmon, etc.
Love love love roasted veggies. It is quite possibly my absolute favorite way to cook and then consume most vegetables. I love roasted squashes, potatoes, sweet potatoes, parsnips, turnips, carrots, onions, peppers, asparagus, broccoli, beets, brussels… I think you get the point though. 😉
It is most convenient when I can buy said vegetables pre-chopped of course. The perceived time it takes to wash, peel, and cube vegetables takes away from their appeal somewhat. For that reason plus coming home late from a busy day hungry, is why roasted vegetables don’t make it on out dinner table most nights unfortunately.
I’m loving this idea of roasting a lot of vegetables one night a week for the rest of the week’s meals though. You’re meal planning posts have been getting my wheels turning.
Now I am craving roasted beets. Perhaps a roasted beet salad or beet veggie burgers will be made tonight? Thanks for the inspiration!
We would have the most fun dinner party… and roasted veg would be on the menu. I definitely know where you’re coming from with the time that it can take to prep vegetables especially beets and butternut squash! Here lately I’ve found real joy and stillness in the process… I would never want to cut a butternut squash because it took too long or want to peel beets because my hands would be stained for like 3 minutes. I love how the simple things can really help me focus on meaning. BTW– I’ve been dreaming of making a beet veggie burger!!! Let’s add that to the menu too, what do you say?
Your talk of enjoying the stillness of food prep is resonating with me this week. When I slow down and take a deep breath meal prep can actually be quite enjoyable, especially if the hubby gets involved too. Great perspective!
And I am absolutely down for a beet burger! I have made some with red beets and some with golden beets depending on what is in season and both are delicious, but look quite different. 🙂
What did you add to the beet burger? I would think if it was mixed with black bean it wouldn’t be too strange? 😉
Oh roasted veggies (when done right) are SO good- especially butternut squash!
How do you do roasted veg? Butternut squash has been my go to since last fall.
Wow! The abundance bowl looks delicious , I bet it would be great with some blackened chicken! I’ll have to try that this week 😉
HAHAHAH! you crack me up Mike! Let me know if you give it a try. I love that you can easily toss in meat to this veggie bowl!
I’m with ya! Roasted is the way to go 🙂 It’s a 3 way tie between sweet potatoes, brussels, and beets. I’ve never sprinkled cinnamon on sweet potatoes, I’ll have to try that!
I’m right there with you! Funny, I think that it all began in that order. I never liked brussels sprouts before I learned how to roast them, and the only way I would eat beets is if it was diced up really really small or in a juice. We had roasted beets for dinner tonight and I’m really loving them now. BTW– I sprinkled cinnamon and a drizzle of honey with coconut oil on carrots and beets tonight… ahhhmazing!
LOVE roasted broccoli. Roasting root vegetables is totally my go-to dish when I’m feeling like a lazy cooking day. Also, we’re totally of the same mind coming up with posts about how to roast root vegetables today!
Every day is like a lazy cooking day for me…great minds think alike!
Roasted broccoli is my new favorite vegetable to roast! Thanks for sharing the varied roasting times… keeping on hand for future use 🙂
Welcome my dear! We share a kindred love for roasted broccoli.
I love roasted veggies too. The flavors are so much better.
Amen amen!
What a great resource! I definitely need to branch out with different roasted veggies. I love the idea of adding a little cinnamon to the squash.
Thanks so much Anne Marie!
I’m with you. I adore roasted veggies, and just the other night, I roasted butternut squash w/ evoo, kosher salt, and pepper. I use coconut oil when I roast whole sweet potatoes and then mash ’em up. YUM!
OMG!! Smashed sweets with coconut oil. YES!