Roasted Vegetables Recipe

This roasted vegetables recipe is a colorful combo made with a refreshing marinade. A great summer evening meal!


2 cups Brussels sprouts, halved
1 acorn squash, peeled and cubed
1-2 carrots, cut to 1-inch
1 cup red onion, sliced very thin
2 Tablespoons olive oil
2 cloves garlic, peeled and minced
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2/3 cup white wine
2 cups cherry tomatoes, halved


Preheat oven to 425 degrees F.

Combine all Brussels sprouts, squash carrots and red onion.

Drizzle with olive oil.

Sprinkle with garlic, salt and pepper and toss well to coat.

Place mixture into a casserole dish.

Pour wine over vegetables and mix to coat.

Cover with foil.

Bake for 30-35 minutes or until vegetables are fork tender.

10 minutes before the vegetables are done, add in the cherry tomatoes and continue to bake.