Description:
A colorful, hearty roasted vegetable dish inspired by the photo. Sweet carrots and pumpkin/squash are roasted until caramelized, together with potatoes, onion, tomatoes, and garlic. Fresh herbs, toasted walnuts, and a drizzle of olive oil add a delicious combination of earthy, sweet, crunchy, and savory flavors. It makes a beautiful side dish or can be served as a vegetarian main course.
Ingredients
- 4 large carrots, peeled and cut into large pieces
- 3 cups butternut squash or pumpkin, cubed
- 2 medium potatoes, cubed
- 1 large onion, cut into wedges
- 1 whole garlic bulb, halved
- 1 cup cherry tomatoes
- ½ cup walnuts
- 3–4 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and freshly ground black pepper
- 2 tbsp fresh parsley or dill, chopped
- 1–2 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Place the carrots, squash, potatoes, onion, garlic, and tomatoes on a large roasting tray.
- Drizzle with olive oil and sprinkle with thyme, rosemary, paprika, garlic powder, salt, and pepper. Toss everything well.
- Spread the vegetables into a single layer. Roast for 30 minutes.
- Add the walnuts to the tray and continue roasting for another 10–15 minutes, until the vegetables are tender, golden, and slightly caramelized.
- Remove from the oven and squeeze fresh lemon juice over everything.
- Sprinkle generously with fresh parsley or dill.
- Serve warm, with an extra drizzle of olive oil and a few additional toasted walnuts.
Tip: For an even richer version, add crumbled feta or goat cheese just before serving. It also pairs wonderfully with hummus, yogurt-garlic sauce, or crusty bread.
