Pioneer Woman Beautiful Roasted Vegetables

Pioneer Woman beautiful roasted vegetables are a caramelized sheet pan side dish with asparagus, eggplant and butternut squash that come together in 35 minutes. This healthy make-ahead roasted vegetable medley fits Thanksgiving, Sunday dinner and weekly meal prep.

Spread the vegetables across two baking sheets, because crowded pans steam the veggies instead of roasting them. Skip that and you get soft, pale pieces with none of the dark, crispy edges.

Mixing spring vegetables like asparagus with fall ones like butternut squash gives the pan a wild range of colors and textures you rarely see together. Seasoning with Montreal steak seasoning adds a savory, peppery kick that plain salt can't deliver.

Pioneer Woman Beautiful Roasted Vegetables

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

140

kcal

Chunks of squash, eggplant, peppers and mushrooms turn tender inside with dark, crispy edges after a hot roast. Shaking the pans twice keeps everything from sticking and browning evenly.

Ingredients

• 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
  

• 1 whole Red Onion, Peeled And Cut Into Large Chunks
  

• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
  

• 8 oz. weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
  

• 1 whole Medium-sized Eggplant, Cut Into Large Chunks
  

• 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
  

• 3 cloves Garlic, Minced
  

• Salt And Pepper, to taste
  

• 1 tsp. Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
  

• 1/3 c. Olive Oil
  

Directions

• Preheat the oven: Preheat the oven to 450 degrees. Then get your two baking sheets ready, since the vegetables need plenty of room.
• Prep the vegetables: Cut the ends off 1 bunch asparagus and slice it into 2-3 inch pieces, then cut 1 red onion, 1 red bell pepper, 1 medium eggplant and 1/2 butternut squash into large chunks. Quarter or halve 8 oz. mushrooms depending on their size.
• Combine in a bowl: Add all the prepped vegetables and 3 cloves minced garlic to a large bowl. Everything should fit comfortably so you can toss it easily.
• Season and toss: Drizzle in 1/3 cup olive oil, then season with salt, pepper and 1 teaspoon Montreal steak seasoning. Toss until every piece is coated with oil and seasoning.
• Spread on pans: Divide the vegetables between two baking sheets and spread them out in a single layer. That space helps them roast instead of steam.
• Roast and shake: Roast for 20 minutes, shaking the pans at least twice so nothing sticks or burns. If needed, roast another 5 to 10 minutes until the veggies are nicely browned with dark bits around the edges.
• Serve or store: Serve the vegetables right away while they're hot. Otherwise, keep them in the fridge for when you need them.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap in other vegetables?

Yes, carrots and small potatoes both work well here. Keep the pieces about the same size so everything finishes roasting at the same time, and cook potatoes a few extra minutes if they're cut large.

How long do roasted vegetables last in the fridge?

They keep well in an airtight container, so you can munch on them for several days. Reheat them in a hot oven rather than the microwave, because that keeps the edges from turning soggy.

Can I make these roasted vegetables ahead of time?

Yes, they hold up well in the fridge, so roast them earlier in the week and warm them when you need them. You can also chop the vegetables ahead, though eggplant is best cut right before roasting.

What if I don't have two baking sheets?

You can roast the vegetables in two rounds on one sheet, keeping the first batch warm in a low oven. A single crowded pan is the thing to avoid, because the vegetables steam instead of browning.

What's the most common mistake with roasted vegetables?

Crowding the pan is the biggest one, since the vegetables trap steam and turn soft instead of crisp. Give them space, keep the oven at 450 degrees and shake the pans as they roast.