Roasted veggies glam up my entire kitchen experience. Roasting brings out all the natural flavors of the veggies without ruining all of its nutrients. Plus, I can make a huge batch ahead of time and incorporate more vegetables into my daily life with no excuse.
Technique tip: Spread the veggies in an even layer on the sheet tray to ensure even cooking and browning.
Swap option: Swap Italian seasoning for dried basil, dried oregano and dried rosemary or any dried herbs you have at home.
- 1 large butternut squash, about 3-pounds, peeled and seeded and cut into 3/4-inch cubes
- 1 small head cauliflower, cut into bite-sized florets
- 6 poblano peppers, steamed, seeded and chopped
- 4 cups portobello mushrooms, cut into 1/2-inch pieces
- 4 tablespoons olive oil or grapeseed oil, divided
- 3 teaspoons Italian seasoning, divided
- Himalayan salt and freshly ground black pepper
1. Preheat oven to 400°F.
2. Arrange in an even layer butternut squash on a half sheet pan. On a second half sheet pan, combine the cauliflower, poblanos and mushrooms. Drizzle 2 tablespoons olive oil on the butternut squash and 2 tablespoons olive oil on the cauliflower mixture. Sprinkle each tray with half the Italian seasoning, 2 teaspoons each of salt and pepper, and toss to combine with clean hands.
3. Place both sheet trays in the oven and roast butternut squash until golden, about 20-25 minutes. Remove the pan from the oven. Increase the oven temperature to 425°F and roast cauliflower mixture until browned, about 7-10 minutes. Remove final sheet tray from the oven and allow to cool.