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Roasted Vegetables

Roast up some vegetables for a healthy side that everyone will love! Featuring vibrant colors and perfectly seasoned veggies, this recipe is one you’ll want to prepare again and again.


  • 3 carrots, peeled and cut into large chunks
  • 6 Brussels sprouts, halved (or veggie of choice)
  • 1 Butternut squash, cubed
  • 3 Red potatoes, cubed
  • 1 Red onion, halved and thickly sliced
  • 2 T. fresh rosemary, chopped
  • 2 T. balsamic vinegar
  • Extra virgin olive oil
  • Salt and pepper or season salt


  • Preheat oven to 425 degrees.
  • Cut butternut squash and potatoes into cubes.
  • Thickly slice a red onion and halve Brussels sprouts. Chop or cube any other fresh veggies you might want to add.
  • Season with salt and pepper or season salt, as well as 2 tablespoons fresh rosemary and 2 tablespoons balsamic vinegar. 
  • Place in oven for 30 minutes or until vegetables on the top start to caramelize. Remove.
  • Serve and enjoy!