Winter Garden Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant mix of seasonal vegetables roasted to perfection, infused with earthy herbs and a hint of citrus for a bright, satisfying finish. This seasonal vegetarian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs cubed butternut squash, julienned carrots, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cubed butternut squash
• 1.2 lbs, julienned carrots
• 1 cup, sliced celery
• 1 small, diced red onion
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp, fresh or 1 tsp dried thyme
• 1 tbsp orange zest
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Add 1.5 lbs butternut squash, 1.2 lbs carrots, 1 cup celery, and 1 small red onion to the sheet. Drizzle with 3 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp orange zest. Toss to coat evenly.
2. Step 2: Spread the vegetables in an even layer. Roast for 25-30 minutes, stirring halfway through, until tender and golden. While the vegetables roast, heat 1 tbsp olive oil in a small skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Remove the vegetables from the oven. Stir in the garlic mixture, 1 tbsp thyme, and 0.5 tsp black pepper. Transfer to a serving dish, sprinkle with remaining 0.5 tsp salt, and serve warm.