• 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 – oatmealwithafork.com