Best 7 Lemony Roasted Butternut Squash Mushrooms Broccoli Carrots Recipes

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Indulge in a symphony of flavors with our Lemony Roasted Butternut Squash, Mushrooms, Broccoli & Carrots recipe. This vibrant dish showcases a medley of roasted vegetables tossed in a tangy lemon-herb dressing. Savor the sweet and nutty butternut squash, earthy mushrooms, crisp broccoli, and tender carrots, all roasted to perfection. Enjoy this delectable side dish as a healthy and flavorful accompaniment to your main course or as a delightful vegetarian entrée. Additionally, explore our collection of equally enticing recipes, including a zesty Lemon Ricotta Pasta with Arugula, a refreshing Lemon Herb Roasted Chicken with Asparagus, and a tangy Lemon Butter Salmon with Capers. Prepare to tantalize your taste buds with these culinary delights, perfect for any occasion.

Here are our top 7 tried and tested recipes!

LEMONY ROASTED BUTTERNUT SQUASH, MUSHROOMS, BROCCOLI, CARROTS



Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots image

Make and share this Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Lemon

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
  • 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.
  • 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.
  • 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.
  • Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.

Nutrition Facts : Calories 156.2, Fat 3.1, SaturatedFat 0.4, Sodium 260.7, Carbohydrate 31.9, Fiber 7.5, Sugar 9.2, Protein 6.1

ROASTED CARROTS AND MUSHROOMS



Roasted Carrots and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
  • Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS



Roasted Butternut Squash With Garlic Mushrooms image

A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 (700 g) butternut squash
2 tablespoons olive oil
50 g butter
300 g baby button mushrooms
2 garlic cloves, crushed
1/2 lemon, juice of
2 tablespoons olive oil

Steps:

  • Heat oven to 220C/425°F.
  • Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
  • Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
  • Serve with Broccoli and roast new potatoes.

HONEY SAUTEED BROCCOLI & CARROTS



Honey Sauteed Broccoli & Carrots image

This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.

Provided by Joel6538

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 head broccoli, cut into florets
1 cup of pre-sliced carrot
3 garlic cloves, minced
1/4 cup honey
2 tablespoons water
1 tablespoon olive oil

Steps:

  • In a preheated, non-stick pan over medium heat get the olive oil hot.
  • Add the broccoli and carrots - saute for 3 minutes.
  • Add garlic and saute another 2 minutes.
  • add the water - this steams the broccoli a bit and adds some nice color.
  • After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
  • Turn heat off and add the honey - mix well.
  • Serve immediately.

MARINATED BROCCOLI & CARROTS



Marinated Broccoli & Carrots image

Make and share this Marinated Broccoli & Carrots recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 stalk broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks

Steps:

  • Whisk together all the marinade ingredients and set aside.
  • In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
  • Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
  • Drain them and transfer to a serving bowl.
  • Pour the marinade on the vegetables and toss well.
  • Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.

Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 0.5, Sodium 201.3, Carbohydrate 5.9, Fiber 1.9, Sugar 2.1, Protein 1.7

ROASTED BUTTERNUT SQUASH AND CARROTS.



Roasted Butternut Squash and Carrots. image

Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.

Provided by Sageca

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups peeled butternut squash
2 cups cubed carrots
2 tablespoons butter
1/3 cup pure maple syrup
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup pistachios, chopped
2 zucchini, chopped

Steps:

  • Spray baking dish with Pam.
  • Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
  • Transfer mixture to prepared baking dish. .
  • DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
  • I you can find coloured carrots or add your choice of parsnip of other winter squash.

Nutrition Facts : Calories 160.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 460.3, Carbohydrate 25.2, Fiber 3.4, Sugar 15.7, Protein 2.8

Tips:

  • Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or blemishes.
  • Roast the vegetables at a high temperature: This will help to caramelize the vegetables and give them a delicious flavor. If you are roasting multiple vegetables, make sure to toss them with oil and season them individually so that they all cook evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not roast evenly. Make sure to spread the vegetables out in a single layer so that they have plenty of room to cook.
  • Roast the vegetables until they are tender: The vegetables should be tender when pierced with a fork. If they are not tender, continue to roast them for a few more minutes.
  • Serve the vegetables immediately: Roasted vegetables are best served immediately after they are cooked. You can also store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

These lemony roasted butternut squash, mushrooms, broccoli, and carrots are a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give these roasted vegetables a try!

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