Roasted Vegetables

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

If the vegetables listed here are not your favorites, this recipe can easily accommodate tons of other vegetables. Just make sure you get that extra balsamic vinegar and garlic – you can never have too much of either!


  • 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


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. 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.

  3. Place into oven and bake for 12-15 minutes, or until tender.

  4. Serve immediately.

Total Time: 30 minutes Yield: 6

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