Balsamic Rosemary Roasted Vegetables

  • 2 c. butternut squash, chopped into small cubes
  • 1½ c. broccoli florets, chopped into bite-size pieces
  • ½ red onion, chopped into bite-size pieces
  • 1 zucchini, chopped into 1-inch chunks
  • ½ red bell pepper, chopped into 1-inch pieces
  • 1 large garlic clove, minced
  • 2 T. olive oil
  • 1 T. balsamic vinegar
  • 1½ t. fresh rosemary (or ½ t. dried)
  • ½ t. sea salt
  • ½ t. black pepper
  1. Preheat the oven to 425 degrees.
  2. Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.
  3. Add in the vegetables and toss to coat evenly.
  4. Spread them out on a parchment paper-lined baking sheet.
  5. Bake for 45-60 minutes (stir a few times while baking) until the squash is fork-tender.

photo and recipe –


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