BALSAMIC ROSEMARY ROASTED VEGETABLES (VEGAN, GRAIN-FREE)

By KodiakDavis

Ingredients

• 2 c. butternut squash, chopped into small cubes
• 1 1/2 c. broccoli florets, chopped into bite-size pieces
• 1/2 red onion, chopped into bite-size pieces
• 1 zucchini, chopped into 1-inch chunks
• 1/2 red bell pepper, chopped into 1-inch pieces
• 1 large garlic clove, minced
• 2 T. olive oil
• 1 T. balsamic vinegar
• 1 1/2 t. fresh rosemary (or 1/2 t. dried)
• 1/2 t. sea salt
• 1/2 t. black pepper

Preparation

Step 1

Preheat the oven to 425 degrees.
Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.
Add in the vegetables and toss to coat evenly.
Spread them out on a parchment paper-lined baking sheet.
Bake for 45-60 minutes (stir a few times while baking) until the squash is fork-tender.