Yellow squash - sliced
Brussels sprouts - tough ends cut off then cut in half
Purple onion - sliced
Place in bowl or zip lock bag. Sprinkle with olive oil and balsamic vinegar. Mix well or shake bag so veggies are coated. Spread evenly on a foil lined baking sheet. Sprinkle with salt/pepper.
Bake at 425 degrees for ~20 minutes
*Feel free to try other veggies and combinations, adjust roasting time accordingly! Since using up my Brussels sprouts I've been addicted to this recipe just using yellow squash & onion.
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