My favorite winter dinner is a pan of roasted veggies. The effort is low, the flavor is high, and it’s an excellent way to clean out the produce from your fridge. Below is how I make it but feel free to use veggies like carrots, butternut squash, zucchini, and/or mushrooms instead. Eat as-is or over a bed of your favorite grain.
INGREDIENTS:
2 cups broccoli florets
1 large sweet potato cut into cubes
1 red bell pepper, chopped
1 red onion, chopped
2 cups brussel sprouts, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste