If there's one thing that I always like to have on hand are ready to eat vegetables. I typically love raw vegetables, but there is something so comforting about roasted and warm veggies during the winter time (even though our weather here has been far from winter weather, but I digress).
I decided to roast up some vegetables on Tuesday to eat with some turkey marinara I whipped up. I boiled whole wheat noodles for Emma, my hubby, and a dear friend from church who came over for dinner! Since I'm gluten free, but don't really like a lot of gluten free noodles out there, I thought I'd try the marinara over roasted vegetables, and it turned out SO GOOD! Here is the recipe for a quick and simple roasted veggies pan that you could use as a side to any meal...breakfast, lunch, or dinner!
Easy Roasted Vegetables
1 package butternut squash (I used the Trader Joe's precut one and chopped it up even smaller)
2 cups Brussels sprouts, halved
2 zucchinis, chopped*
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon dried basil
1/2 tablespoon garlic powder
salt and pepper to taste
*And really, you could add any vegetables to this! Bell peppers, onions, eggplant, the stage is yours!
1. Preheat the oven to 400 degrees.
2. Chop up all your vegetables and place on greased baking sheet.
3. Mix the oil, vinegar, and spices separately, then pour over the vegetables and toss until they are all evenly coated.
4. Bake for 25-30 minutes until the veggies are crisp and starting to brown.
See? Super simple and now you have zero excuses as to why you can't eat your vegetables! :)