Roasted Vegetable Medley

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 375 degrees F.
  2. 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.