This is a lovely roasted vegetable medley shared by my friend Kimberly Sheppard. It’s a great side dish for almost any meal. I love roasted veggies the day after on a bed of greens with a little vinaigrette!
*It makes it easier to peel the squash if you place it in a 350 oven for 10 mintues.
1 small butternut squash, peeled* and cut in large chunks
1 fennel bulb, trimmed, cut in large chunks
1 large red onion, large dice
2 large carrots, diagonally cut in 1” pieces
1 large red or yellow bell pepper, large dice
10 whole garlic cloves, peeled
2 large beets, scrubbed and trimmed, then cut in large chunks (you don’t need to peel)
¼ cup Grapeseed oil
¼ cup balsamic vinegar
1 tsp dried thyme
½ tsp sea salt
½ tsp ground black pepper
Place chopped vegetables in a large roasting pan as you chop them. Then whisk together the oil, vinegar, thyme, salt and pepper. Mix with veggies in the pan to coat.
Bake at 450 for 30-40 minutes or until veggies are tender and caramelized. I like to shut oven off and keep the pan in the oven. It enhances theflavor!!
This is great at room temperature or warm. They taste great after a couple days in the refrigerator too so they can be made on the weekend, and enjoyed on a busy week night. Weekend prep is the key to a healthy work week when you are crazy busy. Once you get in the habit of making some nice healthy food on the weekend, you will feel more in control of the dinner hour and you will enjoy the pleasure of eating homemade foods all week long.