Roasted Vegetable Medley with Pecans 🥕🥦🥔✨
A vibrant side dish—crispy carrots, tender broccoli, soft potatoes, and golden squash roasted with herbs de Provence and pecans. Add feta and cranberries for a sweet-salty finish the whole family will love.
Ingredients
- 2 cups carrots, cut into sticks
- 2 cups broccoli florets
- 2 cups potatoes, cubed
- 2 cups squash, cubed
- 2 tbsp olive oil
- 1 tbsp herbs de Provence
- ½ cup pecans, roughly chopped
- Salt & pepper, to taste
- Optional garnish: crumbled feta and dried cranberries
Directions
- Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss: In a large bowl, combine carrots, broccoli, potatoes, and squash with olive oil, herbs de Provence, salt, and pepper.
- Roast: Spread evenly on baking sheet. Roast 25–30 minutes, stirring halfway, until vegetables are tender and golden.
- Finish: Sprinkle pecans over vegetables during the last 5 minutes of roasting.
- Serve: Garnish with crumbled feta and cranberries if desired. Enjoy warm.
Tips
- Extra crisp: Roast at a slightly higher temperature for more caramelization.
- Flavor twist: Add a drizzle of balsamic glaze before serving.
- Meal idea: Serve alongside grilled chicken, fish, or as a vegetarian main.
Caption & Engagement
Caption: “Roasted Vegetable Medley—crispy, colorful, and full of flavor 🥕🥦🥔✨”
- Comment prompt: “Would you add feta & cranberries or keep it classic?”
- Rotating closers: “Save for your next family dinner.” • “Tag a friend who loves veggie sides.” • “Colorful veggies, nutty crunch.”