1. Preheat the oven to 200°C.
2. Cut the broccoli into florets and the squash into 1 cm thick slices; mince the garlic.
3. In a bowl, toss the vegetables with olive oil, minced garlic, rosemary, and salt until evenly coated.
4. Spread the mixture on a baking tray in a single layer and roast for about 20 minutes until tender and slightly crisp at the edges.
5. Plate immediately and enjoy your dinner.

Summary

This simple yet flavorful dish combines the natural sweetness of squash and the crunch of broccoli with aromatic garlic and rosemary, ideal for an adult-friendly dinner.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven or microwave before serving.

Allergies and Side Effects

This recipe is free from common allergens like gluten and dairy; however, individuals with sensitivities to garlic or olive oil should exercise caution.