Roasted Broccoli and Asparagus with Summer Squash

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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.

Roasted Broccoli and Asparagus with Zucchini

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

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Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

  • asparagus spears
  • Italian zucchini
  • yellow or crookneck squash
  • broccoli florets
  • olive oil
  • salt and pepper
Roasted Broccoli and Asparagus

Roasted Asparagus, Broccoli and Summer Squash

  1. 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.
  2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.
Squash, Asparagus, and Broccoli - ready for roasting

Want a few more delicious ways to roast and enjoy vegetables?

Fresh green beans are tossed with Sriracha, honey, soy sauce and sesame oil and then roasted to hot, crisp perfection with this recipe for Sriracha Honey Roasted Green Beans.

This recipe for Roasted Brussels Sprouts brings together salty bacon, sweet apples, and caramelized Brussels sprouts for a truly outstanding side dish. 

Roasted Summer Squash, Asparagus, and Broccoli

Garlic Butter Roasted Carrots are caramelized carrots with slightly crisp edges in a garlic honey butter sauce.

Roasted Cauliflower generously coated with garlic and paprika has become one of my favorite vegetables over the past five years. Cauliflower florets become tender on the inside and delightfully crispy on the outside with a little kick of spice.

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.

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Roasted Broccoli and Asparagus with Zucchini

Roasted Broccoli and Asparagus with Summer Squash

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.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

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

Instructions

  • 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.

Nutrition

Calories: 137kcal · Carbohydrates: 15g · Protein: 6g · Fat: 8g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Sodium: 347mg · Potassium: 805mg · Fiber: 6g · Sugar: 5g · Vitamin A: 1386IU · Vitamin C: 154mg · Calcium: 96mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 5/18/11 – recipe notes and photos updated 7/28/22}

Roasted Broccoli and Asparagus

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kim Honeycutt says

    With these ingredients, what's not to be good about this! I might not be able to wait for fresh out of the garden…you've got me wanting these veggies now!! Pinned it!