Easy roasted vegetables with butternut squash and haricot vert with mushrooms
Roasted vegetables is by far my favorite way to make vegetables.
It’s easy. It’s delicious. It’s fast. It’s all right and no wrong.
Today, I was shuffling through my fridge and I realized I had kind of forgotten about some mushrooms.
I took a look at them and it was definitely now or never. I had to make them TODAY.
Usually if I’ve got any kind of veg (that isn’t a leafy-green), my first instinct is to pop them in the oven and call it a day. If you’ve never done this with mushrooms, you’re seriously missing out. They’ll pull in any spice you choose, and come out of the oven as perfect as you want them to be.
So these mushrooms were about to get a GOOD roasting.
Turns out I also had some haricot vert.
When these come out in the fall, I always grab a package of them because they’re a little sweeter than regular green beans. And when you roast them, they get a little crispy around the edges. SO good. I can eat an entire package right after they come out of the oven.
Those green beans were a perfect way to round out the mushrooms, so I tossed them together with some salt, pepper and my favorite combination of spices and got ready to throw them in the oven and call it a day.
I would have stopped there, until I remembered there was a butternut squash sitting around waiting to be dealt with.
I figured: why stop with the beans and mushrooms? Let’s go ALL the way today.
I decided to toss the butternut squash in with the haricot vert and mushrooms, and have an entire pan of roasted veggies that will last me the entire week.
There will be a whole extra 4 minutes tacked on to this meal, so yea. I went hard in with the butternut squash.
I tossed the butternut squash with a leftover corner of chopped onion and a couple of cloves of garlic, along with my favorite seasonings AND some cinnamon with a pinch of brown sugar. Once that was done, everything went into the oven and I went to take a shower.
20 minutes later and one shower later, my vegetables were done.
No sweating over the stove. Nothing to screw up.
I had a pan full of vegetables that took me less than 10 minutes to prep. And then the only thing left for me to do was remember to take it out of the oven.
Ready to make this yourself? Here’s the recipe.
Roasted butternut squash and haricot vert with mushrooms
Roasting vegetables is my favorite way to make SUPER simple and fast veggies that I can add to every meal. They go great as a side dish, make perfect salad toppings - or if you're like me, are perfect right out of the oven and into my mouth.
Ingredients
- 1 package Haricot vert or any green beans
- 1 package Mushrooms, chopped any kind will do
- 1 small Butternut squash pre-chopped is also fine
- 4 tbsp Olive oil
- 1 half Yellow onion
- 4 cloves Garlic
- 2 tbsp Cinnamon
- 2 tbsp Brown sugar
- 4 tbsp Garlic powder
- 2 tsp Thyme
- 4 tbsp Trader Joe's 21 Spice Seasoning or any all-purpose spice blend you like
- Salt and pepper to taste
Instructions
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Toss together haricot vert and mushrooms on a sheet pan.
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Season liberally with garlic powder, thyme, all-purpose spice blend, salt and pepper. Start with 2 tbsp of each (and 1 tsp thyme) and adjust to personal preference.
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Coat with 2 tbsp olive oil, and set aside.
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Put butternut squash in a medium size bowl and sprinkle with cinnamon, brown sugar, 2 tbsp garlic powder and all-purpose spice blend, 1 tsp thyme, with salt and pepper to taste.
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Chop the onion and garlic cloves and add to butternut squash.
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Toss butternut squash with remaining olive oil, and then add to other half of the sheet pan that holds the green beans and mushrooms.
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Roast the pan at 350 degree F for 20 minutes, or until the squash is soft.
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Pull from oven, eat and enjoy!
This pan of vegetables is FULL of fiber and a laundry list of other nutrients (think magnesium, potassium, and a host of other phytonutrients that will only do you good. If you’re looking for a way to step up your fiber game even more, start here.