Roasted Vegetable Medley
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces 
  • 3 medium zucchini, cut into 1/2-inch rounds 
  • 1 medium onion, cut into large chunks 
  • 1 medium butternut squash, peeled and cut into 1-inch chunks
  • 1/2 tablespoon olive oil  
  • 3 tablespoons minced garlic 
  • Pink Himalayan salt and freshly ground black pepper 

Directions

Preheat the oven to 375 degrees F.

Mix together the carrots, celery, zucchini, onions and squash in a large bowl. Coat a large roasting pan with the olive oil. Spread out half of the vegetables in the pan. Scatter with half of the garlic and season with 1/2 teaspoon each salt and pepper. Add the other half of the vegetables in a second layer, scatter with the remaining garlic, and season again with 1/2 teaspoon each salt and pepper. Cover the pan with foil and roast until the vegetables are tender, 25 minutes.

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