Natural Healing Center

Rosemary Roasted Vegetables


  • 3 potatoes, white or yellow-fleshed, peeled and cubed
  • 2 red or yellow sweet peppers, cut into 1-inch (2-cm) chunks
  • 1 small butternut squash, peeled and cubed
  • 1 large Spanish or other sweet onion, cut into 1-inch (2-cm)
  • 1 medium zucchini, cut into 1-inch (2-cm) chunks
  • 1/2 lb. (250 g) fresh mushrooms, halved if large
  • 1/4 cup (50 mL) olive oil
  • 2 Tbsp. (30 mL) balsamic vinegar
  • 2 Tbsp. (30 mL) chopped fresh rosemary (or 1 Tbsp./ 15 mL dried)
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) black pepper

Cooking Instructions:

  1. Preheat oven to 475 degrees F (250 degrees C)
  2. In a large bowl, toss together all the vegetables. Add olive oil, balsamic vinegar, rosemary salt and pepper and toss again until evenly coated.
  3. Arrange in a single layer in a large roasting pan (or baking sheet). If necessary, use two pans to give the vegetables plenty of room to spread out and brown properly. If they’re piled up, they’ll steam rather than roast.
  4. Place in the oven and roast for 35 to 40 minutes, stirring gently two or three times or until vegetables are tender and nicely browned.