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Rosemary Roasted Veggies

Rosemary Roasted Veggies

Amy
Rosemary Roasted Veggies bring a symphony of flavors and textures to your table in just under 30 minutes. Each bite offers a delightful contrast—soft, roasted centers with slightly crispy edges—making it a versatile side or a satisfying main.
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Servings 0

Ingredients
  

  • 2 cups butternut squash, peeled and cubed
  • 2 cups cauliflower florettes
  • 6-8 cipollini onions, sliced into wedges
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoons chopped rosemary
  • salt, pepper
  • another drizzle of olive oil
  • drizzle of maple syrup (or add dried cranberries)
  • ¼ cup toasted pine nuts
  • ¼ cup chopped parsley

Instructions
 

  • Preheat oven to 425 degrees.
  • Place butternut squash, cauliflower and cipollini onions on a large baking sheet.
  • Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
  • Roast for 30-45 minutes or until the veggies are golden brown and tender.
  • Check halfway through and give them a toss so they cook evenly on all sides.
  • Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries).
  • Toss with pine nuts and parsley.
  • Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
Keyword healthy side dish, herb-infused recipe, oven-baked veggies, roasted vegetables, Rosemary
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