Health & Wellness

Roasted veggies are a perfect dish to add to a dinner in February. It’s simple to prepare and is packed with as much flavour as it is with nutrition. Here’s one of the easiest, simplest, and BEST ways to roast vegetables.

Start by picking your favourite veggies, but here are the classics you’ll want to include for sure:

• Carrots
• Mushrooms
• Cauliflower
• Zucchini
• Peppers—red & green!
• Butternut squash
• Red onion

You’ll want to slice & chop the veggies into smaller, more bite sized portions. Then you’ll mix with some olive oil, balsamic vinaigrette—don’t forget the crushed garlic. Season with salt and pepper. Roast on a high temp (425 degrees) until tenders—about 15 minutes. It really is that simple, but here’s the list of ingredients, and directions for those of you who like to follow along.

Ingredients:

• 2 cups cauliflower
• 2 cups brown mushrooms
• 2 cups chopped butternut squash
• 1 zucchini, sliced and quartered
• 1 yellow squash, sliced and quartered
• 1 red & 1 green bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar, or more, to taste
• 4 cloves garlic, minced
• 1½ teaspoons dried thyme
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place veggies on the baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
• Place into the oven and bake for 12-15 minutes, or until tender.
• Serve immediately.

Roasted vegetables are the perfect winter dish