Perfect Roasted Vegetables

Roasted vegetables presented in a serving dish with thyme.

This easy oven-roasted vegetable recipe made with courgettes, peppers, red onions, butternut squash and carrots is colourful, full of texture and so versatile.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: British

Servings: people

Calories: 189kcal

Author: Georgina Hartley

Ingredients

2 red onions
2 carrots
2 courgettes
2 red peppers
1 butternut squash
1 ½ tablespoons Everyday Seasoning recipe here
60 g olive oil

Metric - US Customary

Instructions

Pre-heat oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F and line two large baking trays with baking parchment.
Peel the onions by removing the top and tail then half and half again.
Top and tail the carrots then peel and cut into half moons, about half an inch thick.
Top and tail the courgettes and cut into half moons too, about half an inch thick.
Peel the butternut squash in 2cm squares.
Toss all the prepared vegetables together in a very large mixing bowl with the everyday seasoning and olive oil.
Divide the vegetables between the baking trays and roast for 45 minutes, tossing after 30 minutes.

Notes

This recipe is enough to serve 6 as a side dish.
Hop over to the recipe for the everyday seasoning which is made up of coriander, paprika, garlic, mustard and salt and pepper.
Make sure the baking trays have a good amount of space between them in the oven so the air is allowed to circulate.
You want to arrange the vegetables in an even layer so they roast rather than steam.
Make ahead and store in the fridge in an airtight container for up to 5 days.

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving if you are portioning into 6.

Nutrition