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Balsamic Rosemary Roasted Vegetables (Vegan, Grain-Free)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 125kcal
Author Lauren Goslin

Ingredients

  • 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

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

Weight Watchers points (new system): 3

Nutrition

Serving: 1g | Calories: 125kcal | Carbohydrates: 14.9g | Protein: 2.6g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 6.3g | Sodium: 254mg | Fiber: 3.7g | Sugar: 4.2g