Giada Big Batch Roasted Veggies

From The Cookbook: Eat Better, Feel Better

When I’m looking for an easy and healthy dish to fill my week, Giada’s Big Batch Roasted Veggies always save the day. It’s one of those recipes that effortlessly brings together fresh, simple ingredients and turns them into something flavorful.

I first made it when I needed to clear out my fridge before a trip, and it quickly became a staple in my meal prep routine.

The beauty of this recipe lies in its versatility—whether you serve it as a side dish with Giada Pasta With Chicken Ragu, or her Beef Tenderloin With Red Wine-Rosemary Butter, or enjoy it on its own, it’s packed with vibrant, roasted veggies like broccoli, cauliflower, and butternut squash.

Why This Recipe Works

I made this roasted veggie recipe one night when I needed something easy and quick, and it instantly became a favorite. It’s flexible enough to use whatever veggies you have around, and roasting them brings out such rich flavors with minimal effort.

What I love most is how it fits into busy schedules—you can prep ahead, store it, and enjoy throughout the week. It’s simple, healthy, and always delicious!

Recipe Ingredients

Broccoli: You’ll want to cut the broccoli into large florets. This keeps the pieces from overcooking and helps them retain their texture. Plus, roasting them brings out a nutty flavor that’s irresistible.
Cauliflower: Like the broccoli, cut this into large florets. Cauliflower caramelizes beautifully in the oven, creating a sweet and savory balance that pairs well with the other veggies.
Butternut Squash: Dice the squash into ½-inch cubes. The smaller pieces help it cook evenly and quickly. Butternut squash adds a creamy texture and slight sweetness to this mix.
Fennel Bulb: If you’ve never roasted fennel, you’re in for a treat. Its mild licorice flavor mellows in the oven, turning it into a tender, slightly sweet vegetable that pairs well with the earthiness of the broccoli and cauliflower.
Red Onion: Cutting the red onion into ⅓-inch wedges allows them to roast and caramelize without burning. The onion brings a subtle sweetness and slight sharpness to the dish.
Olive Oil: A generous coating of olive oil is essential for getting those veggies crispy on the outside and tender on the inside. Feel free to swap with avocado oil if that’s what you have on hand.
Kosher Salt: Season generously! Kosher salt enhances all the natural flavors of the veggies, making them truly shine.

Step-by-Step Directions

Step One – Preheat your oven to 450°F. While the oven heats, prepare a large bowl and add the broccoli, cauliflower, squash, fennel, and onion.

Step Two – Drizzle the vegetables with olive oil and season them with salt. Toss everything thoroughly to make sure the veggies are evenly coated.

Step Three – Arrange the vegetables in a single layer on two rimmed baking sheets. Place both sheets in the oven and roast for 20 minutes.

Step Four – After 20 minutes, stir the veggies and rotate the baking sheets. Roast for an additional 10 minutes or until the vegetables are tender and golden brown.

How to serve

For a quick and easy meal, serve these roasted veggies over a bed of quinoa or couscous. I like to drizzle them with a bit of balsamic glaze for extra flavor, and sometimes I top them with crumbled feta or goat cheese.
If you’re planning a bigger spread, they pair wonderfully with grilled chicken or fish. For a heartier option, you can even toss them with some cooked pasta and olive oil for a veggie-packed pasta dish.
This dish is also great on its own as a side for your holiday meals. Whether you’re prepping for a weeknight dinner or serving them at a family gathering, these veggies always hit the spot!

Recipe FAQs and Variations

Can I use different vegetables?

Yes! Feel free to switch up the veggies based on what you have. Sweet potatoes, carrots, or Brussels sprouts are great additions or substitutes.

How do I store leftovers?

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven or on the stovetop to retain their crispy texture.

Can I make this recipe ahead of time?

Definitely! You can roast the vegetables ahead of time and store them in the fridge. Reheat them just before serving to bring back the roasted flavor and texture.

What’s a good substitute for fennel?

If you’re not a fan of fennel, you can replace it with parsnips or extra squash for a similar texture without the distinct fennel taste.

Check out More Giada Side Recipes:

Giada Big Batch Roasted Veggies

Recipe by Giada De LaurentiisCourse: Sides, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Ingredients

1 head of broccoli, cut into large florets
1 head of cauliflower, cut into large florets
1/2 butternut squash, peeled, seeds removed, and cut into ½-inch cubes
1 fennel bulb, stalks removed, bulb cut into ⅓-inch wedges
1 large red onion, cut into ⅓-inch wedges
¼ cup olive oil
1 tablespoon kosher salt

Directions

Preheat Your Oven: Start by preheating the oven to 450°F. Ensure the oven rack is placed in the center for even cooking.
Prepare Your Vegetables: Place the broccoli, cauliflower, butternut squash, fennel, and red onion in a large mixing bowl. Drizzle the vegetables with olive oil, then sprinkle with kosher salt. Toss thoroughly to ensure every piece is coated with oil and seasoning.
Arrange the Vegetables: Spread the vegetables in a single layer across two rimmed baking sheets. This helps them roast evenly without overcrowding, allowing them to crisp up.
First Round of Roasting: Place the baking sheets in the oven and roast the vegetables for about 20 minutes, or until you see some browning and the veggies start to caramelize.
Stir and Rotate: After 20 minutes, remove the sheets from the oven. Stir the vegetables to promote even cooking, and rotate the baking sheets (top rack to bottom, front to back). Roast for another 10 minutes or until the vegetables are tender and browned.
Serve or Store: Once roasted, remove the vegetables from the oven. Serve immediately, or let them cool before storing in a covered container in the refrigerator for up to 5 days.

Nutrition Facts

6 servings per container

Amount Per ServingCalories150
% Daily Value *
Total Fat 10g 16%
- Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 580mg 25%
Total Carbohydrate 15g 5%
- Dietary Fiber 5g 20%
- Sugars 5g
Protein 3g 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.