This delicious medley of roasted vegetables is the perfect accompaniment to any main entree. The veggie assortment is tossed in a combination of olive oil, balsamic vinegar, and fresh rosemary for a delightful burst of tangy, sweet, and herbaceous!
This recipe is a great vegetable medley to have on hand for various main dishes.
It's full of flavor and nutrition thanks to the variety of vegetables included.
I actually created this recipe with an old friend of mine long ago. 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 we did in order to be able to recreate it, so I'm happy to have it here and share it with you!
This dish makes a great accompaniment to any main entrée (the broccoli is insanely delicious in here!).
Recipe notes
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.
It is delicious with or without the balsamic vinegar (if you have difficulty with sulfites), but the small addition of it yields a sweet and tangy taste that is scrumptious!
Balsamic Rosemary Roasted Vegetables
Ingredients
- 2 cups butternut squash chopped into small cubes
- 1 ½ cups broccoli florets chopped into bite-size pieces
- ½ red onion chopped into bite-size pieces
- 1 medium zucchini chopped into 1-inch chunks
- ½ red bell pepper chopped into 1-inch pieces
- 1 large garlic clove minced
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 ½ teaspoons fresh rosemary or 1/2 t. dried
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- 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.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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! 🙂
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! 🙂
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. 😀
Mary Frances @ The Sweet {Tooth} Life
Your first photo is so pretty! Balsamic is so delicious, always reminds me of summer!
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
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!
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!
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!
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!
Neil
The ingredients listed garlic but it wasn't until I had thrown it all in the oven that I realised I hadn't used it. Wondering how the hell I had missed it I read back through the recipe instructions and did not see it mentioned which is why I missed the garlic. Am I right in thinking it should have been mixed in with the vinegar, oil, rosemary and seasoning?
Lauren
Hi Neil,
Sorry for the error, yes, just add it in with the ingredients you mentioned. I've updated the recipe to show the change. 🙂
Neil
Thanks Lauren, by the way despite omitting the garlic I also forgot to put the onion in(Senior moment) and there was no Zucchini at my local shop so I substituted it with asparagus which I thought would be cremated but it roasted really well and all was very tasty. I'm looking forward to doing this recipe again but exactly as it should be.
Marci
I added asparagus, cauliflower, parsnip, and eggplant to the veggies to be roasted, then put the roasted veggies on top of Trader Joe's Brown Rice Medley, then sprinkled roasted walnuts on top. SO yummay! Thanks for the recipe....it's a keeper!
Lauren
That sounds so delicious Marci! Thanks for the review, I'm so happy you enjoyed the recipe!
Lindsay
This recipe has become one of my go-to side dishes. I've made it so many times, and it is always absolutely delicious!! Sometimes if I can't find butternut squash (or don't feel like doing the work to prepare it) I'll replace it with sweet potato. Seriously SO SO SO good!
Thank you for this wonderful recipe!
Lauren
Thanks, Lindsay! So happy you like it so much! 🙂
Heidi
I like that this doesn't take 1/4 of oil but only 2 tablespoons. That is just too much in my opinion! The rosemary seems like a nice addition to the veggies. I can't wait to try this recipe.