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Roasted Vegetables Recipe

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3.8 from 4 reviews

A vibrant and healthy medley of roasted vegetables featuring broccoli, mushrooms, butternut squash, zucchini, yellow squash, red bell pepper, and red onion tossed in olive oil, balsamic vinegar, garlic, and thyme. Perfect as a side dish or a nutritious addition to any meal.

Ingredients

Vegetables

  • 2 cups 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)

Seasoning

  • 2 tablespoons extra-virgin 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)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking.
  2. Arrange Vegetables: Place the broccoli florets, cremini mushrooms, chopped butternut squash, sliced and quartered zucchini and yellow squash, chopped red bell pepper, and chopped red onion in a single layer onto the prepared baking sheet.
  3. Toss with Seasonings: Drizzle the olive oil and balsamic vinegar over the vegetables. Add the minced garlic and dried thyme, then season generously with kosher salt and freshly ground black pepper. Gently toss everything together to evenly coat the vegetables with the seasonings.
  4. Roast Vegetables: Place the baking sheet into the preheated oven and roast the vegetables for 12 to 15 minutes, or until they become tender and slightly caramelized around the edges.
  5. Serve: Remove the vegetables from the oven and serve immediately as a flavorful and nutritious side dish.

Notes

  • For extra flavor, you can sprinkle some grated Parmesan cheese over the vegetables just before serving.
  • Feel free to swap or add your favorite vegetables like carrots, cherry tomatoes, or asparagus.
  • Adjust the balsamic vinegar amount to your taste for more or less tang.
  • To keep vegetables crispier, avoid overcrowding the baking sheet; use two sheets if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/roasted-vegetables-recipe/