Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots

Total Time
Prep 15 mins
Cook 25 mins

Lemony, savory roasted vegetables, using what was on hand!

Ingredients Nutrition


  1. Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
  2. Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
  3. In a large bowl, combine the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with lemon juice mixture.
  4. Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
  5. Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.
Most Helpful

Scaled back for 3 serves and well we were battling to get through it but loved the flavour of the vegies so much we gobbled up nearly all of it, the only change I made was that my baby porta bella mushrooms were rather big (4 = 4oz) so I quartered them to get bit size serves, otherwise made to recipe, thank you Kerfuffle_Upon_Wincle, made for Photo Tage game (under 24 hour rule).

I'mPat August 13, 2012