Roasted Vegetables

Roasted Vegetables





Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Yield 6 servings


  •     2 cup broccoli florets 西蘭花
  •     2 cups cremini mushrooms 蘑菇
  •     2 cups chopped butternut squash 南瓜
  •     1 zucchini, sliced and quartered 夏南瓜
  •     1 yellow squash, sliced and quartered 黃色南瓜
  •     1 red bell pepper, chopped 紅甜椒
  •     1 red onion, chopped 紅洋蔥
  •     2 tablespoons olive oil
  •     2 tablespoons balsamic vinegar, or more, to taste
  •     4 cloves garlic, minced
  •     1 1/2 teaspoons dried thyme
  •     Kosher salt and freshly ground black pepper, to taste

Cremini Mushrooms   cremini_mushrooms40
Butternut Squash   butternut squash4
Zucchini and Yellow Squash   zucchini_n_yellow_squash30


  •     Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  •     Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  •     Place into oven and bake for 12-15 minutes, or until tender.*
    Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the vegetables.



Prep time      5 mins
Cook time     40 mins
Total time     45 mins


  • 1 large head of broccoli, florets chopped off
    from the stalk 西蘭花
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, chopped into half moons 黃色南瓜
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, chopped
  • 10 oz. portobello mushrooms, sliced 波托貝洛蘑菇
  • 1⁄4 cup of olive oil
  • 2-3 tsp. kosher salt
  • 2 tsp. ground black pepper

Zucchini   CSA-Striped-Zucchini7_transp
Zucchini and Yellow Ssquash    zucchini_n_yellow_squash30
Portobello Mushrooms   Portobello_mushrooms10


  • 1.  Preheat oven to 425 degrees Fahrenheit
  • 2.  In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  • 3.  Divide the vegetables among two jelly roll pans.
  • 4.  Roast vegetables for 35-40 minutes, removing the
    vegetables from the oven every 15 minutes to stir around.

Jelly Roll Pan  jelly_roll_pan_transp

You can virtually roast any type of vegetable you want with
this base recipe. Adjust amount of olive oil and salt/pepper
based on the amount of veggies you’re roasting. I’ve done
sweet potatoes, potatoes, cauliflower, bell peppers, etc.




  • 4 Summer Squash 西葫蘆
  • 3 Brussels Sprouts 球芽甘藍
  • 6 Charlotte Onions 夏洛特洋蔥
  • 7oz (200 g) Small Potatoes (Kipfler)
  • 6 oz (170 g) Baby Carrots
  • 6 oz (170 g) Mushrooms
  • 5 oz (140 g) Green Beans 青刀豆
  • 6 oz (170 g) Tomatoes (baby tomatoes)
  • 1/4 Cup Olive Oil
  • 1/4 Cup Balsamic Vinegar
  • Salt, Black Pepper Powder

Summer Squash   summer-squash25
Brussels Sprouts   Brussels_Sprouts
Red Onion   red_onion60
Green Beans   GreenBeans35


  • 1- Place summer squash, brussels sprouts, charlotte onions, potatoes and baby carrots in a large bowl.
  • 2- In a cup, combine olive oil, balsamic and a pinch of salt and pepper, stir well.
  • 3- Add the mixture (marinade) to the bowl, stir thoroughly and marinate for about an hour.
  • 4- Cover a bakeware with aluminum foil, transfer the marinated veggies along with half of the marinade into the bakeware.
  • 5- Cover the bakeware with aluminum foil and seal edges thoroughly.
  • 6- Preheat oven to 400º F (205º C), place the bakeware in oven and cook for about 20 minutes.
  • 7- Meanwhile, add mushrooms, green beans and tomatoes to the remaining marinade.
  • 8- Stir until well mixed and marinate for 25 to 30 minutes.
  • 9- Remove the veggies from the oven, add marinated mushrooms/green beans/tomatoes along with the rest of the marinade to the bakeware, add more salt and seal with aluminum foil.
  • 10- Ramp up oven to 425º F (218º C), place the veggies back into oven and continue to cook for about 20 minutes.


Roasted Veggies (Healthy) Recipe