Roasted vegetables on a baking sheet
6 Servings
55 Minutes
95 Cals

Add Some Color and Flavor to Your Meal with This Roasted Veggies Recipe

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
  1. Preheat the oven to 475 degrees F and grease a large roasting pan.
  2. Mix together squash, sweet potato, red bell peppers and Yukon gold potatoes in a large bowl.
  3. Separate the red onion quarters into pieces and add to the mixture.
  4. Combine rosemary, thyme, vinegar, olive oil, salt and black pepper in a small bowl and add to the vegetables mixture.
  5. Transfer the mixture into the roasting pan and place it in the oven.
  6. 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 guide
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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