Rosemary Roasted Veggies

Ingredients

• 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

Instructions

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.