Balsamic Roasted Vegetables
FOR THE DRESSING: Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Let sit while cutting vegetables.
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 2 cups FOR THE ROASTED VEGETABLES:
- 2 cups butternut squash - diced
- 1 cup radishes - cut them into quarters
- 1 parsnip - sliced
- 1 cup red bell pepper - cut into thick 1-inch pieces
- 1 zucchini - chopped
- 1/4 cup red onion - cut into thick 1-inch pieces
- 2 tbsps. fresh parsley - to garnish
- 1 tsp. For the dressing:
- to taste olive oil
- 1 tsp. balsamic vinegar
- dried basil
- salt and black pepper
- dried Italian seasonin
Method
- FOR THE DRESSING: Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Let sit while cutting vegetables.
- FOR THE ROASTED VEGETABLES: Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place butternut squash, radishes and Brussels sprouts on the prepared baking sheet. Spread into an even layer.
- Shake the dressing and drizzle half of it over the butternut squash, radishes and parsnip. Toss to coat and roast for about 15-20 minutes.
- While the veggies are in the oven, chop bell pepper, zucchini and onions. Place in a bowl and toss with the remaining dressing.
- Remove the baking sheet from the oven and add in bell pepper, zucchini and onions. Return to oven and roast for more 15-20 minutes.
- Before serving, top it with fresh parsley.
