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This Roasted Vegetable Platter is simple to make and highlights the flavor of these Fall veggies. It is a perfect side dish for a family meal or Thanksgiving dinner!

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I love being a part of our local Community Supported Agriculture Program. It is at Wolfe's Neck Farm here in Maine, which is a favorite spot of mine. It is fun to go there each week to pick up our harvest of vegetables and eggs. However, I have to admit that I sometimes run out of ideas for the variety of veggies we get each week. I realized last night that I had a hodgepodge of different things that needed to get used before going bad. So, I made this simple, yet delicious Roasted Vegetable Platter for the family to enjoy. Roasting vegetable brings out all of their wonderful flavors!

Roasted Vegetable Platter

Name: Roasted Vegetable Platter
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 eggplant (halved and sliced into 1-inch pieces); 1 butternut squash (peeled, halved and sliced into 1-inch pieces); 1 16 ounce package mushrooms, cleaned; 1 bunch radishes (stems and roots removed); 1 bunch asparagus (tough ends removed); 4 to 6 carrots (peeled and cut in half lengthwise); ¼ cup olive oil; ½ teaspoon black pepper; 1 teaspoon salt

Here is what I used to prepare the Roasted Vegetable Platter:

Eggplant
Butternut Squash
Mushrooms
Radishes
Asparagus
Carrots
Olive Oil
Salt & Pepper

This is very simple to make! First, preheat the oven to 400 degrees. Then, cover baking sheets with aluminum foil for easy clean up and spray with cooking spray or olive oil. Next, placed cut-up veggies on baking sheets.

Make sure to allow a little room in between veggies so they are able to roast and not steam. I used to separate baking sheets for all of the vegetables. I placed the peeled and sliced butternut squash, eggplant pieces and whole mushrooms on one. Then, I added the asparagus with the tough ends removed, radishes with stems and roots removed, peeled carrots and a few mushrooms to the other one.

Next, drizzle olive oil over all veggies and sprinkle with salt and pepper. Then, pop in the oven for about 20 to 30 minutes or until veggies start to brown and soften.

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Remove from oven and arrange on platter. Serve warm and enjoy!

Roasted Vegetable Platter

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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Servings:

Calories: 102kcal

Ingredients

1 eggplant halved and sliced into 1-inch pieces
1 butternut squash peeled, halved and sliced into 1-inch pieces
1 16 ounce package mushrooms, cleaned
1 bunch radishes stems and roots removed
1 bunch asparagus tough ends removed
4 to 6 carrots peeled and cut in half lengthwise
¼ cup olive oil
½ teaspoon black pepper
1 teaspoon salt

Instructions

Preheat oven to 400 degrees.
Cover baking sheet with aluminum foil for easier clean-up and spray with non-stick cooking spray.
Place vegetables on baking sheet.
Pour olive oil over the vegetables and lightly toss the vegetables to evenly coat.
Sprinkle with salt and pepper.
Bake for 20 to 30 minutes based on your preference for tenderness.
Arrange vegetables on a large platter or on individual plates for each guest and serve warm.