loveandlemons
rosemary roasted veggies
Who says thanksgiving has to be all about brown food? Not me, obviously… it’s an understatement to say that I…
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 425 degrees.
2
Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
butternut squash, peeled and cubed2 cupschopped garlic2 cloveschopped rosemary2 tablespoonssalt, pepper
3
Roast for ⏱️ 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
4
Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
5
Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
salt, pepper
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