Roasted squash, broccoli, and peppers on a parchment paper lined baking sheet.

Balsamic Rosemary Roasted Vegetables

These delicious roasted vegetables are both vegan and grain free! This recipe can be easily modified to use any combination of vegetables you prefer, but remember to chop larger and firmer vegetables such as butternut squash or root vegetables smaller than the others as they take longer to cook.


  • 2 c. butternut squash, chopped into small cubes
  • 1½ c. broccoli florets, chopped into bite-size pieces
  • ½ red onion, chopped into bite-size pieces
  • 1 zucchini, chopped into 1-inch chunks
  • ½ red bell pepper, chopped into 1-inch pieces
  • 1 large garlic clove, minced
  • 2 T. olive oil
  • 1 T. balsamic vinegar
  • 1½ t. fresh rosemary (or ½ t. dried)
  • ½ t. sea salt
  • ½ t. black pepper


  • Preheat the oven to 425 degrees.
  • Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.
  • Add in the vegetables and toss to coat evenly.
  • Spread them out on a parchment paper-lined baking sheet.
  • Bake for 45-60 minutes (stir a few times while baking) until the squash is fork-tender.

Recipe credit: Lauren Goslin at Oatmeal With A Fork

Nutrition Information:

Serving Size:

¼ of recipe

Amount Per Serving:

  • Weight Watchers Points: 3
  • Calories: 125 calories
  • Total Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: 6.3 g
  • Cholesterol: 0mg
  • Sodium: 254mg
  • Carbohydrates: 14.9g
  • Fiber: 3.7g
  • Sugar: 4.2g
  • Protein: 2.6 g
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