The secret to perfectly roasted vegetables lies in the timing. Time this combination of potatoes, mushrooms, butternut squash and baby carrots for a flavorful side.
  • Makes: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 to 45 minutes
  • Difficulty Rating: Easy

  • Recipe From: Tennessee Home & Farm

Ingredients

Roasted Herb New Potatoes:

  • 1 pound new potatoes, cut into 1-inch by 1-inch chunks
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse grind pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

Roasted Mushrooms:

  • 8 ounces white mushrooms
  • 8 ounces cremini mushrooms
  • ¼ cup olive oil
  • ¼-½ teaspoon kosher salt
  • ¼-½ teaspoon coarse-grind pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder

Roasted Butternut Squash:

  • 1 2-3 pound butternut squash, cut into 1-inch by 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse-grind pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

Roasted Baby Carrots:

  • 1 (16-ounce) bag baby carrots
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
See Also:  Tortilla Pinwheels

Instructions

Vegetable Medley:

  1. Heat oven to 425 degrees. Toss potatoes with olive oil, salt, pepper and spices.
  2. Spread in an even layer on baking sheet.
  3. Toss squash with olive oil, salt, pepper and spices. Five minutes after putting the potatoes in the oven, add the squash.
  4. Toss carrots in a large bowl with olive oil, salt and pepper. Wait 10 minutes and add the baby carrots to the baking sheet.
  5. Toss mushrooms with olive oil, salt, pepper and spices. Five minutes after adding the carrots, add the mushrooms.
  6. Continue to bake for 20 to 25 minutes — turning them over once — or until the vegetables begin to turn golden brown around the edges.
  7. Remove from heat and mix together. Serve.

To cook vegetables individually:

Potatoes:

  1. Heat oven to 425 degrees.
  2. Toss potatoes with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet.
  3. Roast approximately 45 minutes, or until golden brown, turning once during baking.

Mushrooms:

  1. Heat oven to 425 degrees.
  2. Toss mushrooms with olive oil, salt, pepper and spices. Spread on a baking sheet in an even layer.
  3. Roast 20-25 minutes.

Squash:

  1. Heat oven to 425 degrees.
  2. Toss squash with olive oil, salt, pepper and spices. Spread in an even layer on baking sheet.
  3. Roast 35-40 minutes until browned, turning once during baking.

Carrots:

  1. Heat oven to 425 degrees.
  2. Toss carrots in a large bowl with olive oil, salt and pepper. Spread carrots on a baking sheet.
  3. Roast in oven 25-30 minutes or until browned on outside and tender inside.

Nutrition Facts for Roasted Herb New Potatoes (per serving): Calories – 188, Fat – 12.7g, Dietary Fiber – 2.8g, Protein – 2.0g, Vitamin C – 37%.

Nutrition Facts for Roasted Mushrooms (per serving): Calories – 137, Fat – 12.8g, Dietary Fiber – 1.0g, Protein – 3.2g,  Iron – 11%.

Nutrition Facts for Roasted Butternut Squash (per serving): Calories – 195, Fat – 10.8g, Dietary Fiber – 4.8g, Protein – 2.4g, Vitamin A – 482%, Vitamin C – 80%, Calcium – 11%, Iron – 11%.

Nutrition Facts for Roasted Baby Carrots (per serving): Calories –100 , Fat – 7.2g, Dietary Fiber – 3.3g, Protein – 0.7g, Vitamin A – 313%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

 
 
 

Tips & Notes

  • If cooking the vegetables together, you will need a large baking sheet.
  • If cooking the vegetables together, keep them separate on the baking sheet. This will help you determine if they are finished cooking.

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