rosemary roasted veggies
  • 2 cups butternut squash, peeled and cubed
  • 2 cups cauliflower florettes
  • 6-8 cipollini onions, sliced into wedges
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoons chopped rosemary
  • salt, pepper
  • another drizzle of olive oil
  • drizzle of maple syrup (or add dried cranberries)
  • ¼ cup toasted pine nuts
  • ¼ cup chopped parsley
  1. Preheat oven to 425 degrees.
  2. Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
  3. Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
  4. Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
  5. Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.
if you place whole rosemary sprigs on the baking sheet (as pictured), take them out of the oven after 15 minutes so they don't burn.
Recipe by Love and Lemons at