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!
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
Here is what I used to prepare the Roasted Vegetable Platter:
- Butternut Squash
- 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.
Remove from oven and arrange on platter. Serve warm and enjoy!
Roasted Vegetable Platter
- 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
- 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.
What else can I use for the Roasted Vegetable Platter?
The great thing about this dish is it is so versatile! Essentially any veggies can hearty, firm veggies can be used! Other things I have used are:
- Brussels Sprouts
- Sweet Potatoes
- Red Potatoes
- Onion Wedges
Check out these roasted veggie ideas here:
- Roasted Fingerling Potatoes & Brussels Sprouts
- Roasted Brussels Sprouts, Cranberries and Pecans with Balsamic Vinegar
- Roasted Broccoli and Sweet Potatoes in Coconut Oil
- Roasted Buffalo Cauliflower & Healthy Ranch Dip
So Tell Me..
Do you belong to a CSA? Have you ever roasted a variety of vegetables at once? What is your favorite Fall vegetable?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!