SaladSnackVeggies

ROASTED VEGETABLES

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

 

INGREDIENTS:

  • 2 cup broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups chopped butternut squash
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar, or more, to taste
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 12-15 minutes, or until tender.*
  4. Serve immediately.

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