A lovely array of spring vegetables that reminds us of the colors of autumn. This medley consists of roasted butternut squash, beetroot, zucchini, yellow pepper, garlic, and thyme. It is savory, succulent, juicy, delicious, wholesome, and comforting. These veggies are the perfect side to a variety of dishes and are also delicious on their own. I particularly enjoy them with a nourishing green soup. The combination always leaves me feeling nourished, replenished, and so happy. It’s the perfect food for the soul.
My favorite part of this whole arrangement is most definitely the juicy garlic. After it has finished roasting, the sweet and tender morsels practically melt in your mouth in the most satisfying manner. Simply divine.
I hope you’ll enjoy this recipe as much as I do. And if you give it a try, do let me know how you liked it in the comments below or tag your photo using the hashtag #hanadykitchen on Instagram. It is always lovely learning about what you enjoy.
INGREDIENTS/ SERVES 4
2 tablespoons olive oil
1 butternut squash, peeled, chopped into chunks
3 zucchinis (courgettes), chopped into chunks
1 yellow bell pepper, seeds removed, chopped into chunks
1 beetroot, peeled, chopped into chunks
8 garlic cloves
generous handful fresh thyme
salt and a good grinding of pepper, to taste
smoked paprika, optional
1. Preheat oven to to 220 C (425 F) and drizzle the olive oil over a large baking tray.
2. Arrange all of the vegetables and herbs onto the tray and season with salt and pepper to your liking. I use about 1 teaspoon salt and a good grinding of pepper. Sprinkle some smoked paprika for some heat if you like. Toss the veggies around so that they’re all coated with the oil.
3. Roast in the oven for about 30 minutes or until the vegetables are tender to your liking.