I recently read an article about what the most interesting people in the world have in common.
I’ve never been the best in social situations, so studies of this nature fascinate me.
What is it that is so likable about some individuals and not others? According to the list, the qualities include being a good listener, speaking briefly and positively, and living an interesting life.
I lived in Oregon for a brief time where I was friends with a girl who was probably the most charismatic girl I’ve ever met. Everyone seemed to like her, and she just had a certain way about her that was inviting and genuine.
She was one of the first friends I made there and was nice enough to show me around Portland in addition to asking me over for dinner multiple times.
Because she was trying to lose some weight, she was focused on making healthy, lighter meals, and this roasted vegetable dish was our first collaboration.
I didn’t think much of it at the time, but once it came out of the oven, I was floored by how good it tasted! I remember writing down exactly what she did in order to be able to recreate it on my own, so I’m happy to be able to share it here today.
- 2 c. butternut squash, chopped into small cubes
- 1½ c. broccoli florets, chopped into bite-size pieces
- ½ red onion, chopped into bite-size pieces
- 1 zucchini, chopped into 1-inch chunks
- ½ red bell pepper, chopped into 1-inch pieces
- 1 large garlic clove, minced
- 2 T. olive oil
- 1 T. balsamic vinegar
- 1½ t. fresh rosemary (or ½ t. dried)
- ½ t. sea salt
- ½ t. black pepper
- 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.
You can obviously use any combination of vegetables, but be sure to chop larger, firmer vegetables (like the butternut squash or any root vegetable) smaller than the others, as they take the most time to cook through.
This dish makes a great accompaniment to any main entrée (the broccoli is insanely delicious in here!). It is delicious with or without the balsamic vinegar (if you have difficulty with any type of sulfite), but the small addition of it yields a sweet and tangy taste that is scrumptious!
What qualities do you look for in a friend or do you find interesting?
I am drawn to people who are genuine and who can think for themselves.
Shared with: Allergy-Free Wednesday
Lindsay
I’ve made this recipe a couple of times, and it is amazing!! It is so so so flavorful and delicious. My only recommendation would be to definitely watch your veggies. The first time, mine got a little burned so I like to bump the temp down just a bit. (Of course every oven is different!) Just keep an eye on them 🙂
Thank you so much for sharing this recipe, it’s one of my favorites!
Coupon Cook
Oh wow I just made this tonight. Already its a favorite. I don’t care for butternut squash, but we do love summer squash so I substituted for that. And I added some okra and carrots too. Thank you Thank you! Loved it so much I made a second batch for lunch tomorrow!
Vicky
I LOVE roasted veggies, this looks lovely and I like the idea of adding balsamic vinegar 🙂
Lauren
Me too Vicky! The balsamic lends a nice sweet/tangy flavor that really makes the veggies so delicious!
Laura O |Petite Allergy Treats
Lauren,
This looks and sounds fabulous. It’s so healthy and beautiful at the same time. Plus, some amazing photos! 🙂 I know what you mean about social situations. I have some really out going friends who always keep me at ease.
Love all your recipes!
amber
Hands down, I like being around positive and inspiring people! Feeling inspired is the best high ever. It makes me so feel alive… it’s exhilarating. The people I choose to let in my life are of such people. Kind, inspiring, genuine, and happy. I feel proud to know accomplished people, rather than feel intimidated.
And girl, we have so much in common in the cooking department. I ONLY roast asparagus with balsamic. Well, I dash it in for the final few moments of roasting and I often use balsamic in satuee. The acid works great at breaking up the bits off the bottom of pan and imparts such a sweet flavor. It’s amazing with onions and cabbage!
Have a great week, Lauren.
–Amber
Mary Frances @ The Sweet {Tooth} Life
Your first photo is so pretty! Balsamic is so delicious, always reminds me of summer!
Samaya
Great recipe and post! The people I like to be around are confident, kind, warm, and thankful. Seems to make great company.
You come across this way!
Lauren
Thanks Samaya! What a nice comment. 😀
Izzy
I like that one of the qualities that makes people interesting is that they live an interesting life, who would have thought? haha I also like people who can be themselves and people I can have a lot of fun with! I’ve been obsessing over balsamic roasted tomatoes lately, maybe I’ll have to throw a few other different kind of vegetables in next time I make them 🙂
Lauren
Haha, I was actually surprised by that one because it’s not really a character trait, though I do get that it gives you more to talk about. Balsamic is pretty awesome! 🙂
Sharon
I love a sense of humour in people. Laughing is my favourite thing to do. 🙂 It’s the best therapy.
You know what else I love? Rosemary! These veggies look amazing and the rosemary is the perfect finishing touch. Time to pin. 🙂
Lauren
A sense of humor is a necessity! 🙂