Sweet & Savory Roasted Vegetables
1 bulb fennel
1 small butternut squash
1 med red onion
2 bell peppers (red, yellow, orange)
1/2 Cup Olive oil
Juice of 1 Lemon
1/4 to 1/2 Cup White balsamic vinegar
2 cloves chopped garlic
1 TBS brown sugar
salt & pepper to taste
Chop the vegetables so that they are bite-size and roughly all the same size. Spread them in a single layer on a baking sheet.
Mix the remaining ingredients together well and pour over the vegetables making sure to coat well.
Roast at 425 for approximately 30-40 mins, turning them over once 1/2 way through.
Pairs Well With
This is a very easy way to eat your veggies. Serve them warm or at room temp without a problem. I have served them as a dish at a pot luck, as filling for quesadillas, and on english muffins for brunch.