ROASTED VEGETABLES


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

Yield: 6 Servings

INGREDIENTS:
  • 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


DIRECTIONS:
For full directions you can go to damndelicious.net.

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