Balsamic Roasted Vegetables
Balsamic Roasted Vegetables

Ingredients:
- 1 cup diced butternut squash
- 1 cup asparagus trimmed & cut in thirds
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 2 teaspoons grape seed oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon Himalayan sea salt (to taste)
- 1 teaspoon garlic powder
- 1-2 teaspoon dried basil
- 1/2 teaspoon black pepper
- Fresh herbs optional for topping
INSTRUCTIONS:
- Place prepared vegetables into a large bowl. Set aside.
- In another small bowl, whisk together grape seed oil, mustard, vinegar, Himalayan sea salt, garlic powder, basil, and pepper. Pour over vegetables.
- Let marinate for at least 30 minutes, if possible.
- Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Dump veggies onto prepared sheet then spread into an even single layer.
- Bake for 20-30 minutes, stirring every 10 minutes. You may need more or less time depending on the cut of your veggies. Taste and re-season, if necessary, and enjoy!
Serving size = 1 Cup of Veggies This recipe makes 4 servings.