This is a casserole dish of seasonal vegetables that is so easy to prepare. This is a great recipe for a quick family meal and goes well on top of noodles and rice or as a side.
This is a casserole dish of seasonal vegetables that is so easy to prepare. This is a great recipe for a quick family meal and goes well on top of noodles and rice or as a side.
This is a casserole dish of seasonal vegetables that is so easy to prepare. This is a great recipe for a quick family meal and goes well on top of noodles and rice or as a side.
Ingredients
- 1 red bell pepper
- 1 1/2 Yukon gold potatoes, cubed
- 1/2 sweet potato, peeled and cubed
- 1/2 red onion, quartered
- 1 tbsp fresh rosemary, chopped
- 1 tbsp balsamic vinegar
- 1/2 tbsp fresh thyme, chopped
- 1/8 cup olive oil
- Pinch salt and black pepper, to taste
- 1/2 small butternut squash, cubed
Instructions
Prep: 15M
Cook: 40M
Ready In: 55M
- Preheat the oven to 475 degrees F and grease a large roasting pan.
- Mix together squash, sweet potato, red bell peppers and Yukon gold potatoes in a large bowl.
- Separate the red onion quarters into pieces and add to the mixture.
- Combine rosemary, thyme, vinegar, olive oil, salt and black pepper in a small bowl and add to the vegetables mixture.
- Transfer the mixture into the roasting pan and place it in the oven.
- Roast for about 40 minutes, stirring every 10 minutes and dish out.
Nutritional Info
Per Serving:
95 calories; 4.5g fat; 0g saturated fat; 0g trans fat; 13.8g carbohydrates; 1.9g fiber; 1.5g protein; 0mg cholesterol; 10mg sodium; 2.6g sugar; 6 servings.Full nutrition guideYou May Also Like
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Nutritional Info
Per Serving:
95 calories; 4.5g fat; 0g saturated fat; 0g trans fat; 13.8g carbohydrates; 1.9g fiber; 1.5g protein; 0mg cholesterol; 10mg sodium; 2.6g sugar; 6 servings.Full nutrition guide
