For enhanced flavor, consider adding a sprinkle of grated Parmesan cheese during the last 5 minutes of baking. Feel free to experiment with other seasonal vegetables, such as bell peppers or cherry tomatoes. Adjust the cooking time depending on the size and tenderness of your vegetables. The goal is to achieve a tender-crisp texture with slight caramelization.
Roasted Summer Squash, Zucchini, and Brussels Sprouts
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING7 People
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VIEWS9
A vibrant medley of summer's finest vegetables, roasted to perfection and bursting with sweet and savory flavors. This simple yet elegant dish is a celebration of fresh produce and makes a delightful side or light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Fiber5 g
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Protein5 g
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Saturated Fat1 g
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Sodium69 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet. (5 minutes)
02
StepIn a large bowl, combine the zucchini, summer squash, Brussels sprouts, and sliced onion. Drizzle with olive oil and toss gently to coat evenly. Season generously with sea salt and freshly ground black pepper. (10 minutes)
03
StepArrange the vegetables in a single layer on the prepared baking sheet. (5 minutes)
04
StepBake in the preheated oven until the vegetables are tender and lightly caramelized, approximately 25 minutes. Check for doneness by piercing with a fork. (25 minutes)
05
StepRemove from the oven and serve immediately. Garnish with fresh herbs, such as thyme or parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Gail Bayer
Jul 2, 2025Easy to make and clean up. Perfect for a weeknight side dish.
Abigale Ankunding
Jul 1, 2025I used a balsamic glaze after roasting. It added a really nice touch of sweetness and acidity.
Evans Lowe
Jul 1, 2025I added a pinch of red pepper flakes for a little heat. Delicious!
Mireille Bruen
Jul 1, 2025My kids even loved the Brussels sprouts! A definite win.
Maegan Zboncak
Jul 1, 2025This is a great way to use up the summer squash from my garden! The roasting really brings out the sweetness.