SEARCH
More 99 Photos

Roasted Vegetables Recipe

Recipe by: MyPlate

"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 475 degrees F (245 degrees C).
  • 2In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • 3In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • 4Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Ingredients
  • 12 servings
  • 123 cals
  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    123
    6%
  • Fat:
    4.7
    7%
  • Carbs:
    20
    6%
  • Protein:
    2
    4%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

99 Photos in the recipe
view all photos
You maybe like