Rosemary Balsamic Roasted Veggies
Serves: 6
Nutrition Facts: 84 calories, 5 g fat, 1 g saturated fat, 21 mg sodium, 10 g carbs, 2 g fiber, 3 g sugar, 1 g protein
  • 1 small butternut squash, cubed
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 1 small carrot, peeled and diced
  • 1 tbsp. chopped fresh thyme
  • 2 tbsp. chopped fresh rosemary
  • 2 tbsp olive oil
  • 2 tbsp. balsamic vinegar
  • Salt and ground black pepper
  • Oil in a spray jar
  1. Preheat oven to 475 degrees F.
  2. In a large bowl, combine the squash, peppers, and potato
  3. In a separate bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Add to the vegetables and toss until evenly coated. Spread evenly on a large roasting pan.
  4. Spray veggies with a quick spritz of oil in a spray jar. (This step is optional but some people feel a quick final spritz, locks in the flavor).
  5. Roast until vegetables are browned and cooked throughout, stirring every 10 minutes.  Veggies will be ready after approximately 35 to 40 minutes. Enjoy!!
Recipe by Nutrition Twins at