Roasted Broccoli and Asparagus with Summer Squash

Name: Roasted Broccoli and Asparagus with Summer Squash
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 -10 asparagus spears (trimmed into 2-3" pieces, about 1 cup worth); 1 medium Italian zucchini (cut into bite-size pieces, about 2 cups worth); 1 medium yellow or crookneck squash (cut into bite-size pieces, about 2 cups); 1 broccoli crown (cut into small florets, about 2 cups); 2 tablespoons olive oil; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 27 views

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Roasted Broccoli and Asparagus with Summer Squash

Foto: Barefeet In The Kitchen

Ingredients

4 servings

8 -10 asparagus spears (trimmed into 2-3" pieces, about 1 cup worth)
1 medium Italian zucchini (cut into bite-size pieces, about 2 cups worth)
1 medium yellow or crookneck squash (cut into bite-size pieces, about 2 cups)
1 broccoli crown (cut into small florets, about 2 cups)
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps

Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.