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Balsamic roast vegetables

All kinds of vegetables are good roasted. I like butternut squash, brussels sprouts, carrots, and red potatoes

Ingredients

  • 1 med butternut squash, cubed
  • 3 lbs red potatoes, skin on, cubed
  • 1 lb baby cut carrots
  • 2 lbs Brussels sprouts, trimmed and halved

balsamic dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • kosher salt
  • pepper
  • oregano
  • dried basil

Instructions

  1. Preheat the oven to 400.

  2. Lightly grease a shallow pan or two, enough to spread out the vegetables in a single layer.

  3. Combine the olive oil, balsamic vinegar, and honey in a bowl and pour over the vegetables. Sprinkle liberally with salt and pepper.