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Roasted Vegetables Recipe | Vegetable Side Dish

A lovely dish of roasted vegetables in a Rada Rectangular Baker with a Rada Cook's Spoon w/Holes

Roast up some vegetables for a healthy side that everyone will love! Featuring vibrant colors and perfectly seasoned veggies, this recipe is one you’ll want to prepare again and again.

Roasted Vegetables Recipe

Jess poses with vibrantly colorful vegetables.

Ingredients you will need:

  • 3 carrots, cut into large chunks
  • Brussels sprouts, halved (or veggie of choice)
  • Butternut squash, cubed
  • Red potatoes, cubed
  • Red onion, halved and thickly sliced
  • 2 T. fresh rosemary, chopped
  • 2 T. balsamic vinegar
  • Extra virgin olive oil
  • Salt and pepper or season salt

Preheat oven to 425 degrees. Peel 3 carrots and cut into large chunks.

Jess peels a carrot with the Rada Vegetable Peeler.

Cut butternut squash and potatoes into cubes.

Jess cuts vegetables with the Rada French Chef.

Thickly slice a red onion and halve Brussels sprouts. Chop or cube any other fresh veggies you might want to add.

Jess cuts an onion with the Rada French Chef.

Season with salt and pepper or season salt, as well as 2 tablespoons fresh rosemary and 2 tablespoons balsamic vinegar. Place in oven for 30 minutes or until vegetables start to caramelize. Remove.

Jess seasons a vegetable dish in the Rada Rectangular Baker.

Serve and enjoy!

Jess poses with her completed roasted vegetables dish.

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Roasted Vegetables Recipe Video 


Start Video Transcript

Hi there! It’s Jess in the Rada Kitchen, thanks for joining me. Today we’re going to show you how to do a very simple seasonal roasted vegetables. I’ve picked out some of my favorites, including root vegetables, Brussels sprouts, butternut quash, and red onion cube. Really easy dressing with balsamic vinegar and olive oil. Let’s go ahead and start prepping out veggies.

First we’re going to peel our carrots with the Rada Veggie Peeler, back and forth. Love this guy because it goes up and down with a double-sided blade, which makes for super-easy cleanup.
This is a pretty rustic-looking dish so I want to make some thick chunks with my carrot and then come back through with my Rada French Chef knife and halve that. We’re really looking for a pretty uniform cut on all these veggies so they’ll cook evenly in the oven. And into our Rada Rectangular Baker they go.

So now we’re moving on to my butternut squash. I’ve already peeled it and scooped out the seeds. We’re going to come in and cut it. So we’re going to come back into our butternut squash here and I’m going to start cubing away. Because this is a tougher vegetable, we’re going to cut it into slightly smaller chunks. I’m using a red onion because it will add color that makes vegetables pop. Then we’re going to chop this into nice, big chunks.

So my absolute favorite Rada utensil to prep potatoes is my Rada Super Parer. I’m just going to come right down the middle and through. Some nice big chunks. Lastly, we’re going to use some Brussels sprouts in our dish. I’m just going to halve these. We’re going to clean these by cutting some of the wilted leaves on the side.

So here we have our beautiful, colorful veggies ready to go into our oven. To this I’m just going to coat with olive oil, balsamic vinegar, and some fresh, chopped rosemary. The very last seasoning I’m going to put on top of the veggies is my Rada Burger & Fry Seasoning. This is not just for burgers and fries, as it’s my favorite seasonal to use. It’s going to give our veggies a salty little kick. That balsamic smells amazing as we give this a quick stir. We’re going to pop this into a 425 degree oven until our veggies on top start to caramelize.

So here hot out of the oven we have our super seasonal roasted vegetables, which in this case would be fall and winter. Thank you so much for joining me today. Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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Roasted Vegetables
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