Sweet & Savory Roasted Vegetables
  • Cooking Time: 30 to 40
  • 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
  1. 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.
  2. Mix the remaining ingredients together well and pour over the vegetables making sure to coat well.
  3. Roast at 425 for approximately 30-40 mins, turning them over once 1/2 way through.
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.