Roasted Vegetables

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Vegetarian

0 reviews

Roasted Vegetables

Prep 15 m

Cook 40 m

Ready In 55 m

12 Servings

123 Calories

Description

"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."

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Ingredients

  1. 1 small butternut squash, cubed

  2. 2 red bell peppers, seeded and diced

  3. 1 sweet potato, peeled and cubed

  4. 3 Yukon Gold potatoes, cubed

  5. 1 red onion, quartered

  6. 1 tablespoon chopped fresh thyme

  7. 2 tablespoons chopped fresh rosemary

  8. 1/4 cup olive oil

  9. 2 tablespoons balsamic vinegar

  10. salt and freshly ground black pepper

Direction

  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.

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