Balsamic Roasted Vegetables

By harvard88

Ingredients

• 1 cup diced butternut squash
• 1 cup asparagus trimmed and cut into thirds
• 1 cup chopped red bell pepper
• 1 cup chopped red onion
• 2 teaspoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 2 tablespoons balsamic vinegar, NO sugar added
• 1/2 - 1 teaspoon Himalayan sea salt, plus more to taste
• 1 teaspoon garlic powder
• 1-2 teaspoon dried basil
• 1/2 teaspoon black pepper
• Fresh herbs optional for topping
• 1 cup diced butternut squash
• 1 cup 1 cup asparagus trimmed and cut into thirds
• 1 cup 1 cup chopped red bell pepper
• 1 cup 1 cup chopped red onion
• 2 teaspoons 2 teaspoons extra virgin olive oil
• 1 tablespoon 1 tablespoon dijon mustard
• 2 tablespoons 2 tablespoons balsamic vinegar, NO sugar added
• 1/2 - 1 teaspoon 1/2 - 1 teaspoon Himalayan sea salt, plus more to taste
• 1 teaspoon 1 teaspoon garlic powder
• 1-2 teaspoon 1-2 teaspoon dried basil
• 1/2 teaspoon 1/2 teaspoon black pepper
• Fresh herbs optional for topping

Preparation

Step 1

. Place prepared vegetables into a large bowl. Set aside.

2. In another small bowl, whisk together extra virgin olive oil, mustard, vinegar, Himalayan sea salt, garlic powder, basil, and pepper.

3. Pour over vegetables.

4. Let marinate for at least 30 minutes, if possible.

5. Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.

6. Dump veggies onto prepared sheet then spread into an even single layer.

7. Bake for 20-30 minutes, stirring every 10 minutes. You may need more or less time depending on the cut of your veggies. Taste and re-season, if necessary, and enjoy!