Read reviews (22)
Rate recipe
This veggie dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 17, 2011 by khokenson
This dish looked so good, my husband and son just ate this. This one is a keeper and I will add other veggies sometimes here and there just to keep it fun!
Reviewed on Nov. 15, 2011 by evamcp
We loved it! Would eat it by itself as a meal...definitely a keeper! But great with chicken & pork. Adding this to my holiday menu.
Reviewed on Nov. 14, 2011 by donnawolf
This dish was "good", not great, can't really put my finger on it, but it needed SOMETHING. Maybe something sweet.
Reviewed on Nov. 09, 2011 by moonbear36
I fixed this dish for dinner tonight. I thought the vegetables were delicious.
Reviewed on Nov. 05, 2011 by evamcp
Excellent! My husband & I both enjoyed it. Loved the flavor of the vegetables. It's so beautiful to serve that I'll definitely share this at Christmas.
Reviewed on Nov. 04, 2011 by r.hoefert
Love this recipe!! The only thing I do different is I don't use Yukon Gold specifically, just whatever potatoes I currently have. Also, I think the amount of squash you have is what you could adjust the amount of your other vegetables around. I bake it in a deep square baker with good results. I will be baking it again soon!!
Reviewed on Nov. 04, 2011 by bici
I made almost the exact same recipe the other day, but I added a cored and cubed apple to the veggies, and cider to the oil and vinegar. I used rosemary in the seasoning, and a bit of Chinese five spice mix. It was delicious!
Reviewed on Nov. 04, 2011 by cardiorn78
My husband is diabetic plus we have 2 preschoolers - they all loved it! We'll be adding this to our rotation of fave sides!
Reviewed on Nov. 04, 2011 by TLo176
Only thing lacking is a bulb of fennel cut up into chunks! Then this recipe is superb, the smell alone while its cooking is to die for!!!!!!!!!!!
Reviewed on Nov. 21, 2010 by Live2Cook
Loved this! A good way to roast butternut squash and get those picky eaters to gobble it up. I loved the flavor the balsamic vinegar imparted.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013