Roasted Zucchini, Brussels Sprouts & Butternut Squash (Mediterranean Style)
Description
This colorful roasted vegetable dish is inspired by the Mediterranean way of eating—fresh vegetables, heart-healthy olive oil, and fragrant herbs. Roasting brings out natural sweetness from the butternut squash, while Brussels sprouts become crispy and caramelized, and zucchini stays tender. Finished with lemon and optional feta, it’s comforting, nourishing, and incredibly versatile.
Ingredients (Serves 4)
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2 cups butternut squash, peeled & cubed
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2 cups Brussels sprouts, trimmed & halved
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2 medium zucchini, sliced into thick rounds or half-moons
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3 tbsp extra virgin olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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½ tsp dried thyme or rosemary
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½ tsp smoked paprika (optional)
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Salt & black pepper, to taste
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Zest of ½ lemon (optional but recommended)
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Fresh lemon juice, to finish
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2 tbsp chopped fresh parsley or basil
Optional Mediterranean toppings:
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Crumbled feta cheese
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Kalamata olives, sliced
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Toasted pine nuts or walnuts
Instructions
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Preheat oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. -
Prepare vegetables
In a large bowl, add butternut squash, Brussels sprouts, and zucchini. -
Season
Drizzle with olive oil. Add garlic, oregano, thyme, smoked paprika, salt, and pepper. Toss well until evenly coated. -
Roast
Spread vegetables in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until tender and golden with crispy edges. -
Finish & serve
Remove from oven. Sprinkle with lemon zest, squeeze fresh lemon juice on top, and garnish with parsley or basil. Add feta or olives if using.
Serving Suggestions
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Serve as a side dish with grilled chicken, fish, or lamb
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Add to grain bowls with quinoa or farro
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Toss with chickpeas or lentils for a vegetarian main
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Enjoy warm or at room temperature
Q & A
Q: Can I make this ahead of time?
A: Yes! Roast the vegetables ahead and store in the fridge for up to 3 days. Reheat in the oven or enjoy cold in salads.
Q: Can I use frozen vegetables?
A: Fresh is best for roasting, but frozen can work. Thaw and pat dry well to avoid sogginess.
Q: Is this dish vegan?
A: Yes, it’s naturally vegan. Just skip feta or use a plant-based alternative.
Q: Can I change the vegetables?
A: Absolutely. Sweet potatoes, carrots, red onions, or bell peppers work beautifully.
Q: How do I make it extra crispy?
A: Don’t overcrowd the pan and roast at high heat. You can also broil for 2–3 minutes at the end.
