Looking for a colorful and flavorful way to boost your veggie intake? This roasted asparagus, zucchini, and squash trio is an easy, delicious side dish that complements just about any main course. The natural sweetness of roasted squash and zucchini pairs perfectly with the tender bite of asparagus. Add a touch of herbs and garlic, and you’ve got a winning combination even picky eaters might love.
Why You’ll Love This Roasted Veggie Medley
- Simple prep: Just chop, toss, and roast.
- Flavor-packed: Garlic, rosemary, and olive oil bring out the best in each veggie.
- Versatile: Pairs beautifully with chicken, fish, steak, or even pasta.
- Healthy: Naturally low-carb, gluten-free, and full of fiber and nutrients.
Ingredients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 medium zucchinis, diced into 1-inch cubes
- 2 yellow squashes, diced into 1-inch cubes
- 6 button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary (or 2 teaspoons dried)
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Optional Ingredient Substitutions
Want to switch things up? Here are some easy swaps:
- Asparagus: Use green beans or broccoli florets.
- Zucchini/squash: Try pattypan or crookneck squash.
- Mushrooms: Swap for cremini or shiitake (rehydrate if using dried).
- Rosemary: Substitute with thyme or use 1/3 the amount if dried.
How to Make Roasted Asparagus with Zucchini and Squash
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). This high heat helps achieve that perfect golden roast on the veggies.
Step 2: Prep the Vegetables
- Dice the zucchini and squash into even 1-inch cubes.
- Slice the asparagus into 2-inch lengths.
- Mince the garlic and slice the mushrooms.
Step 3: Combine and Season
In a large oven-safe pan or baking dish, toss all the vegetables together. Drizzle with olive oil, then sprinkle with rosemary and parsley. Stir well to coat everything evenly.
Step 4: Roast to Perfection
Place the pan in the preheated oven and roast for 30–40 minutes. Stir once halfway through to ensure even browning. The veggies should be tender and slightly caramelized.
Step 5: Serve and Enjoy
Remove from the oven, let cool slightly, and serve warm. These roasted veggies are perfect on their own or as a tasty side to grilled meats, tofu, or pasta.
Estimated Nutrition (Whole Recipe)
- Calories: 400–450
- Protein: 10–15g
- Fat: 30–35g
- Carbs: 30–35g
This roasted veggie medley is proof that healthy sides don’t have to be boring. Try it out for your next dinner and watch it disappear from the table!