There’s nothing yummier on a cold evening than the smell of winter veggies roasting in the over. Loving it. But, like everybody with a busy lifestyle, we don’t always have time to create super unique recipes.
So, here’s one that we ABSOLUTELY LOVE. This recipe comes to you via Damn Delicious.
• Prep Time 15 minutes
• Cook Time 15 minutes
• Total Time 30 minutes
• Yield 6 servings
The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!
• 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
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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.
Place into oven and bake for 12-15 minutes, or until tender.*
*Baking time may need to be adjusted depending on the thickness of the vegetables.