Seasonal Roasted Vegetable Medley

An American-style roasted vegetable side built around evenly cut fall vegetables so they brown at the same rate. The finished dish is warm, glossy from a little oil, and sharpened with lemon and herbs for a clean finish.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 300 g butternut squash peeled, seeded, cut into 2 cm cubes
• 220 g carrots peeled, cut on a diagonal into 1.5 cm pieces
• 220 g Brussels sprouts trimmed and halved
• 150 g red onion cut into 2 cm wedges
• 30 ml olive oil
• 5 g kosher salt
• 1 g black pepper freshly ground
• 2 g dried thyme
• 2 g garlic powder
• 15 ml lemon juice freshly squeezed
• 10 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Place a large rimmed sheet pan in the oven while it heats if you want extra browning. The oven reaches 220°C and the pan is hot.
2. In a large bowl, combine the butternut squash, carrots, Brussels sprouts, and red onion. Add the olive oil, kosher salt, black pepper, dried thyme, and garlic powder. Toss until the vegetables are evenly coated. All vegetables look lightly and evenly coated, with no dry spice patches.
3. Spread the vegetables on the hot sheet pan in a single layer, with the Brussels sprouts and squash cut sides down where possible. Do not overcrowd; use a second pan if needed. The vegetables are in one layer with visible space between pieces.
4. Roast for 20 minutes, then use a spatula to turn the vegetables. Continue roasting for 10 to 12 minutes more, until the squash is tender, the Brussels sprouts are browned at the edges, and the carrots can be pierced easily with a knife. Edges are caramelized and a knife slides through the squash without resistance.
5. Transfer the vegetables to a serving bowl. Toss with the lemon juice and parsley, then serve warm. The vegetables are glossy, fragrant, and evenly finished with herbs.