Fire Roasted Veggies Recipe
Fire roasted broccoli, cauliflower, roasted butternut, carrots, basil balsamic vinaigrette
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Ingredients
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Vegetables
Basil Balsamic Vinaigrette
Method
Roasting the Vegetables
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Wash and chop the broccoli and cauliflower into bite-sized florets. Peel and cube the butternut squash, and slice the carrots.
- 3
Toss with Oil and Seasoning
In a large mixing bowl, combine the broccoli, cauliflower, butternut squash, and carrots. Drizzle with olive oil and season with salt and black pepper. Toss until the vegetables are evenly coated.
- 4
Roast the Vegetables
Spread the vegetables evenly on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Making the Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the finely chopped basil, balsamic vinegar, olive oil, honey (or maple syrup), salt, and black pepper until well combined.
- 6
Adjust Seasoning
Taste the vinaigrette and adjust the seasoning with more salt or pepper if necessary.
Serving
- 7
Combine and Serve
Once the vegetables are roasted, remove them from the oven and drizzle the basil balsamic vinaigrette over the top. Toss gently to combine. Serve warm.
