Roasted Vegetables

A 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. Nutritional Information: Amount Per Serving Calories: 123 | Total Fat: 4.7g | Cholesterol: 0mg Credit to: http://allrecipes.com/recipe/roasted-vegetables/

Category: Side Dish

Cuisine: American

☆☆☆☆

7 reviews

Ready in 45 minutes

by merlin0152

Ingredients

1 small Butternut squash cubed

2 Red bell pepper seeded and diced

1 Sweet Potato peeled and cubed

3 Yukon Gold Potato cubed

1 Red onion quartered

1 tablespoon Thyme chopped

2 tablespoons Fresh rosemary chopped

1/4 cup Olive oil

2 tablespoons Balsamic Vinegar

Salt and pepper to taste

Directions

1. Preheat oven to 475 degrees F (245 degrees C). 2. In 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. 3. In 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. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Reviews

☆☆☆☆☆

lyndacall1

☆☆☆☆☆

genniferbean1

☆☆☆

The temp is too high and the time too long. 375º for 20-25 minutes works better.

suemccallister

☆☆☆☆

Yummy, I substituted veggies for seasonal.

Memaryme

☆☆☆☆

great flavor - makes a TON!

vberin

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