"Damn Delicious" Roasted Vegetables

 

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
• 4 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
• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet.  Mix together  olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 12-15 minutes, or until tender.*
• Serve immediately.
• *Baking time may need to be adjusted depending on the thickness of the vegetables.
• If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:
• Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
• Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices
• Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli). Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.  
• Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus). 
• Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips. 
• Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges. 
• Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.