Roasted Carrots, Zucchini, Butternut Squash, & Sweet Potatoes
This Roasted Carrots, Zucchini, Butternut Squash, & Sweet Potatoes side dish is another variation of the Roasted Veggies and Roasted Butternut Squash recipes. A perfect side dish that was probably the healthiest part of our Christmas dinner. Actually, of my entire 2022 holiday feast, HAHA!
Roasted Carrots, Zucchini, Butternut Squash, & Sweet Potatoes
Ingredients
- 1 butternut squash
- 2 sweet potatoes
- 1 large zucchini
- 3-4 carrots
- 1 cup olive oil (divided)
- sprinkle of garlic powder
- sprinkle of Italian seasoning
- salt & pepper
Instructions
- Peel the carrots. Cut in thirds. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
- Cut up the zucchini in half chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
- Peel the sweet potatoes. Slice in chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan.
- Peel and seed the butternut squash. Slice in chunks. Place in a mixing bowl. Drizzle some of the olive oil and sprinkles of garlic powder, Italian seasoning and salt and pepper. Mix together then transfer into a sheet pan. (I forgot to take a picture, it was a busy day.)
- Take note of how I arrange the veggies. Roast in a preheated oven, 375° for 25 minutes. The Zucchini will cook faster. Take them out, place in a bowl, cover with foil and set aside. Put the sheet pan back into the oven to roast for another 15 minutes. A little longer if necessary for the sweet potatoes and butternut squash.
This is so easy and you can make it anytime. It goes well with everything.
