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.
Balsamic Rosemary Roasted Vegetables (Vegan, Grain-Free)
- 2 c. butternut squash chopped into small cubes
- 1 ½ 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
- 1 ½ t. fresh rosemary or 1/2 t. dried
- ½ t. sea salt
- ½ t. black pepper
- Preheat the oven to 425 degrees.
- Mix the oil, vinegar, salt, pepper, garlic, 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!