Roasted Vegetables
Servings 8 servings
Calories 102kcal
Ingredients
- 1 medium bell peppers cut into 1" pieces. Red and orange are the sweetest
- 2 cups butternut squash peeled + cut into 3/4" pieces
- 1 medium yellow squash ends trimmed and cut into 1" pieces
- 2 cups broccoli florets same size pieces
- 1 red onion cut into 1" pieces
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh rosemary minced
- 1 tablespoon fresh thyme minced
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 F. Option to line 2 rimmed baking sheets with parchment paper for easy cleanup.
- Place diced veggies in a large bowl (I usually have to do this in 2 bowls so it's easier to toss). Drizzle oil and balsamic vinegar on top, and toss veggies until they're evenly coated. Sprinkle with rosemary, thyme, salt, and pepper, and toss again.
- Spread veggies onto prepared baking sheets in an even layer, making sure not to overcrowd the veggies--if they look crowded on 2 baking sheets, feel free to grab a 3rd for best results. Roast in preheated oven until tender to your liking (the butternut squash and broccoli will take the longest to cook), between 30-40 minutes. Taste salt and pepper and adjust before serving. Enjoy!
Nutrition
Calories: 102kcal | Total Carbohydrates: 10g | Protein: 2g | Fat: 7g | Sodium: 593mg | Fiber: 2g | Sugar: 4g | Net Carbs: 8g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com