Roasted Vegetables Recipe
Roasted squash, zucchini, pearl onions and sweet potato, charred corn.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Peel and cube the butternut squash and sweet potato into 1-inch pieces. Slice the zucchini into rounds. If using fresh pearl onions, blanch them in boiling water for 2 minutes and then peel.
Roasting
- 3
Mix the Vegetables
In a large bowl, combine the butternut squash, zucchini, pearl onions, sweet potato, and corn kernels.
- 4
- 5
Spread on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.
- 6
Roast in the Oven
Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and lightly browned, stirring halfway through to ensure even cooking.
Serving
- 7
Serve
Once roasted, remove the vegetables from the oven and let them cool slightly before serving. Enjoy warm as a side dish or over a bed of greens.
