Description

This vibrant roasted vegetables recipe features a medley of seasonal root and cruciferous vegetables like butternut squash, Brussels sprouts, cauliflower, carrots, turnips, red onion, and radishes, perfectly caramelized in the oven with a drizzle of olive oil, fresh herbs, and optional apple cider vinegar dressing. Ideal as a flavorful side dish, these roasted vegetables offer a simple, healthy way to bring out natural sweetness and savory depth, with customizable options to suit your taste.

Ingredients

Scale

Vegetables

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

Seasoning

Extra-virgin olive oil (for drizzling)
Sea salt and freshly ground black pepper
2 tablespoons chopped rosemary or 12 chopped sage leaves (optional)

Optional Extras

Apple cider vinegar dressing (optional)
Lemon wedges (for serving, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
Prepare Vegetables: Select any combination of the listed vegetables and arrange them in separate rows on the baking sheets, grouping vegetables with similar cooking times together to ensure even roasting. Drizzle generously with olive oil and season with sea salt and freshly ground black pepper.
Roast Vegetables: Place the baking sheets in the oven and roast until the vegetables are tender and golden brown around the edges. Toss the vegetables halfway through roasting to promote even cooking and caramelization. Approximate roasting times vary by vegetable, so keep an eye on the doneness.
Swap Racks: If roasting two sheets simultaneously, switch their positions halfway through cooking by moving the top rack to bottom and vice versa to ensure even browning on both sheets.
Remove and Warm: Once each vegetable is roasted to perfection, remove it from the baking sheet. If you want the dish to be served piping hot, return all vegetables to the oven for a few more minutes before serving.
Serve and Garnish: Combine all the roasted vegetables on a serving platter, season to taste with additional salt, pepper, and fresh lemon juice. Sprinkle chopped rosemary or sage over the top and drizzle with optional apple cider vinegar dressing for added brightness. Serve with lemon wedges on the side if desired.

Notes

Group vegetables by similar cooking times to ensure even roasting; for example, denser vegetables like butternut squash and carrots may take longer than radishes.
Switch baking racks if roasting multiple sheets to promote uniform browning.
Vegetables can be served warm or at room temperature; reheat briefly if preferred piping hot.
Customize herbs and dressings according to taste preferences.
This recipe is versatile and can accommodate a variety of seasonal vegetables.