Side dishe for 6

Balsamic Roasted Vegetables

Name: Balsamic Roasted Vegetables
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups butternut squash; 2 cups radishes; 1 cup parsnip; 1 red bell pepper; 1 cup zucchini; 1 red onion; fresh parsley (optional); 1/4 cup olive oil; 2 tbsp balsamic vinegar; 1 tsp dried basil; salt and black pepper to taste (optional); 1 tsp dried italian seasoning

Butternut squash, radishes, parsnip, pepper, zucchini, and onion roast with olive oil, herbs, and balsamic vinegar.

$0.96per serving $

55 minstart to table

6servings

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Lunches Cold-weather comfort Winter Summer

Ingredients

2 cups butternut squash
2 cups radishes
1 cup parsnip
1 red bell pepper
1 cup zucchini
1 red onion
fresh parsley (optional)
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp dried basil
salt and black pepper to taste (optional)
1 tsp dried italian seasoning

Steps

Heat the oven to 425 F.
Cut the squash, radishes, parsnip, bell pepper, zucchini, and onion into similar-size pieces.
Toss the vegetables with olive oil, dried basil, Italian seasoning, salt, and pepper.
Spread the vegetables on a large baking sheet in one layer.
Roast for 30 to 35 minutes, stirring halfway, until tender and browned.
Drizzle the balsamic vinegar over the hot vegetables and toss before serving.