Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots

Submitted by KerfuffleUponWincle

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

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 small butternut squash (2 cups cut up)
• 8 ounces button mushrooms (leave whole)
• 1 broccoli (small crown)
• 3 large carrots (cut into 2-3-inch pieces)
• 1 tablespoon light olive oil
• 1 lemon (juiced)
• 1⁄2 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt
• 2 teaspoons raw sugar

directions

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 olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/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.

Reviews

[I'mPat]

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).