Balsamic Roasted Squash and Vegetables
Bursting with autumnal flavors, this Balsamic Roasted Squash and Vegetables recipe is a vibrant, wholesome dish that's perfect as a side or a standalone vegetarian meal. Featuring tender butternut squash, zucchini, red bell pepper, and red onion, all caramelized to perfection under a glaze of balsamic vinegar, maple syrup, and aromatic seasonings like garlic powder and dried thyme, this dish offers the perfect balance of savory and sweet. The roasting process at high heat intensifies the natural sweetness of the vegetables while achieving beautifully crispy, golden edges. Topped with fresh parsley for a pop of color, this recipe is not only delicious but also gluten-free and packed with nutrients. Ready in under an hour, it's an easy, crowd-pleasing option for holiday dinners or weeknight meals.
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Recipe Information
Ingredients
- 1 whole (about 2 lbs) Butternut squash
- 2 medium Zucchini
- 1 whole Red bell pepper
- 1 medium Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper for easy cleanup.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the cubes in a large mixing bowl.
Trim the ends of the zucchini and slice it into 1/2-inch thick rounds. Add the zucchini to the bowl with the squash.
Remove the stem and seeds from the red bell pepper and cut it into 1-inch pieces. Add this to the mixing bowl as well.
Peel and quarter the red onion, then separate the layers. Add the onion pieces to the bowl with the other vegetables.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic powder, dried thyme, salt, and black pepper.
Pour the balsamic mixture over the vegetables in the large bowl and toss well to ensure all the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheets, making sure not to overcrowd them. Overcrowding can prevent proper caramelization.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and caramelized on the edges.
Remove the roasted vegetables from the oven and transfer them to a serving dish. Sprinkle with fresh chopped parsley, if desired, for added freshness and color.
Serve warm as a side dish or enjoy on its own as a light vegetarian meal.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
