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.
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.