ROASTED VEGETABLES

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

Yield: 6 Servings

INGREDIENTS:

• 2 cup broccoli florets
• 2 cups cremini mushrooms
• 2 cups chopped butternut squash
• 1 zucchini, sliced and quartered
• 1 yellow squash, sliced and quartered
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar, or more, to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

For full directions you can go to damndelicious.net.

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