If you’re tired of the same ole veggies, try this delish twist!  It’s clean, delicious eating at its finest with nothing but antioxidant-packed vegetables and spices with a touch of balsamic. To make a protein-rich, nutrient packed meal, serve it with our Italian Spiced Chicken!

Rosemary Balsamic Roasted Veggies

Serves: 6

Ingredients

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

Directions

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!!

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

For a 10-Day Weight Loss Jumpstart and Detox Plan and more delicious recipes like this plus a Get Healthy Program please check out The Nutrition Twins’ Veggie Cure!

Thanks to Rachael Heilner, our fantastic intern for creating this delicious recipe!

Rosemary Balsamic Roasted Veggies

 

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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

Author: NutritionTwins.com

Serves: 6

Ingredients

• 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

Instructions

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!!

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