Roasted Vegetables

Roasted Vegetables

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!

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

Instructions

• 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.*
• Serve immediately.

Notes

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