Rosemary & Balsamic Roasted Veggies – Westernliving Style!

I know some of you saw my photo share over the Thanksgiving weekend, but I got so much feedback on it, I thought it was in order to share the recipe too! Thanks to Pinterest for the inspiration, and to Westernliving for the recipe!!

Roasted Balsamic Veggies

Rosemary Roasted Apples, Beets & Butternut Squash


  • 6 large beets – precooked, peeled and quartered
  • 3 crisp, tart apples – unpeeled, seeded and halved
  • 1-1/2 cups butternut squash or sweet potato squash, peeled and cut into smaller cubes
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 or 3 fresh rosemary sprigs
  • Salt and Pepper to taste

Mixing and Baking:

  1. Preheat the oven to 400F
  2. Combine all ingredients and toss well to coat Β with oil and balsamic
  3. Spray large baking dish with cooking oil and fill with veggie mix
  4. Bake for 35-40 minutes, until apples are soft but still hold their shape
  5. Remove from oven
  6. Strip rosemary leaves from branch, mince and sprinkle over veggies prior to serving


I was really surprised this recipe didn’t call for any garlic or a deliberate dose of course salt, but when all was said and done I have to say, it really didn’t need either. The balsamic worked its magic, and the veggies were delicious. I would make this again in a heartbeat!!!

Thanks for stopping by!

Signature 100x47 b&w

Happy roasting!! πŸ˜‰

Photograph by Sheila Zeller


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