Oven Roasted Squash, Broccolini, Baby Carrots & Asparagus

4 servings
Ready in 45 min
Prep in 15 min
A colorful medley of roasted vegetables with caramelized edges and tender centers, seasoned simply to let the natural flavors shine.
Ingredients
  • 1 medium squash (butternut or delicata), peeled and cut into 1-inch cubes
  • 1 bunch broccolini, trimmed and halved lengthwise if thick
  • 1 cup baby carrots
  • 1 bunch asparagus, tough ends snapped off
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning (optional)
Instructions
  1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. Place the squash cubes and baby carrots on one baking sheet — these take longer to cook.
  3. Place the broccolini and asparagus on the second baking sheet.
  4. Drizzle all vegetables evenly with olive oil, then sprinkle with garlic powder, salt, pepper, and Italian seasoning if using.
  5. Toss each pan to coat the vegetables evenly and spread them out in a single layer.
  6. Place both pans in the oven. Roast the squash and carrots for 25–30 minutes, flipping halfway through.
  7. Roast the broccolini and asparagus for 15–18 minutes, until tender with slightly crispy tips.
  8. Remove each pan when done and serve everything together on a large platter.
Nutrition
Source
Source:
AI Generated
Date:
Jul 24, 2026
Created By:
@hiba