Roasted Veggies
Jenn Otsuki
November 1, 2018
February 25, 2021

I love the season of Fall: the cooler weather, the changing colors of the trees and especially Fall Dishes – soups, stews and and any recipe that uses the produce of the season.

These roasted veggies are heavenly. And so simple to make. When I make these at home, I add sweet potatoes or red potatoes.

At the retreat, this is part of our Friday dinner – served with Lemon Rosemary Roast Chicken, Mashed Sweet Potatoes and of course our Homemade Rustic Rosemary Bread.


  • 10 carrots cut into coins
  • 1 container baby portabello mushrooms, quartered
  • 2 Yellow Onions, chopped
  • 1 large butternut squash, cubed
  • 5 Cloves garlic, pressed
  • 2 Tbsp olive oil
  • 5 rosemary sprigs
  • 1 tsp salt and pepper


  • Preheat oven to 450.
  • Wash and chop veggies.
  • Place all veggies on roasting pan.
  • Leave rosemary stalk intact and place in pan.
  • Drizzle with olive oil, salt and pepper.
  • Mix well.
  • Roast at 450 for 30 (check for doneness) to 40 minutes.
  • Stir halfway through,
  • After roasting, remove rosemary stalks, but leave rosemary leaves.
  • Sprinkle with a bit of balsamic vinegar to enhance the flavor.

These are a nice addition to your Thanksgiving meal. But also easy enough to make on a weeknight. They reheat well, so don't be afraid to make too much! Enjoy!

Share this Story

Retreat With Us

All Women Welcome
No Judgments. No Expectations.
Join Us