Sunday, August 28, 2011

Rosemary Roasted Vegetables with Balsamic Dressing

This is one of our favorite dishes. It is especially delectable in the colder months—we probably eat it a few times a week during the winter. It’s filling, healthy, and easy. It’s a great way to use up the veggies in your fridge that are on the cusp of becoming inedible. To my demise, I don’t have access to butternut in Korea so I substitute with pumpkin and it’s delicious. Don’t be afraid to stray from the recipe and try different types of veggies, squash, and potatoes.


  • 4-6 New Potatoes
  • 2 medium sweet potatoes,
  • ½ large butternut or squash of your choosing.
  • 1 large red or yellow onion
  • 2 bell peppers
  • 1 large carrot
  • 1 eggplant
  • 1 cup broccoli flowers
  • 1 zucchini
  • 4-6 garlic cloves
  • ½ cup extra virgin olive oil or hemp oil
  • ¼ cup balsamic Vinegar
  • 2 TBSP rosemary
  • salt and pepper to taste


  • Preheat oven to 400 F
  • Cube all the vegetables
  • Mix them together in a large bowl
  • Add garlic—whole or chopped (I love to eat roasted garlic cloves so I often leave mine whole)
  • In a small bowl, mix the wet ingredients with the rosemary, salt, and pepper
  • Pour dressing over vegetables and mix with a large spoon until they are coated evenly
  • Spread the vegetables evening in a roasting pan
  • Bake for 45-60 minutes, stirring every 15 minutes
  • Use a fork to check for softness
  • Let them cool a little and then gobble, gobble.

Happy Eating!

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