Roasted Vegetables


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

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

There’s a place down the street that has the most amazing roasted veggies. It’s our go-to place when we try to eat “healthy” instead of indulging on Chick-fil-A, which is also right down the street.

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

But this restaurant is completely overpriced, the portions are unbelievably small and the parking is just horrendous. Although, I guess I can’t blame the restaurant for that. That’s what you get for living in a major metropolitan city, right?

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

Either way, I had a bunch of lingering veggies in the fridge from various things I made earlier in the week, so I decided to make my very own roasted veggies.

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

I kept it simply using fresh garlic, dried thyme, and a drizzle of balsamic vinegar – my ultimate weakness. Best of all, I only used veggies that I like. I tend to pick out certain veggies if they are not to my liking – like brussels sprouts. Sorry, not a fan at all.

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

But if the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other vegetables. Just make sure you get that extra balsamic vinegar and garlic – you can never have too much of either!

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.

*Baking time may need to be adjusted depending on the thickness of the vegetables.