Show Subscription Form




Oven-Roasted Spring Vegetable Medley Recipe
Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Oven-Roasted Spring Vegetable Medley Recipe

Read Reviews
4 6
Publisher Photo
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies—Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10 servings

Ingredients

  • 9 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 small yellow summer squash, quartered and cut into 1/2-inch slices
  • 2 small zucchini, quartered and cut into 1/2-inch slices
  • 6 radishes, quartered
  • 1/3 cup balsamic vinegar
  • 3 tablespoons brown sugar

Nutritional Facts

3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
  2. In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender. Yield: 10 servings.
Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p167

Nutritional Facts

3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Oven-Roasted Spring Vegetable Medley

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 22, 2015

"Instead of red roasted potatoes, I used fingerling potatoes. Eliminated radishes, added green string beans and cauliflower. I also eliminated the brown sugar. I would make it again with the changes."

MY REVIEW
Reviewed Apr. 22, 2015

"Radishes are too sweet for some people but it is good that we can left out them.Otherwise its a great combination of potatoes and radishes."

MY REVIEW
Reviewed May. 6, 2014

"I left out the potatoes and radishes (radishes have been too big to roast) and only roasted for the time allotted for the vegetables. Honestly they were too sweet for my taste buds. I would make them again but with just half the sugar. Hubby loved them though."

MY REVIEW
Reviewed May. 5, 2014

"Was great, didn't add the radishes, added sliced onion.......heaven........."

MY REVIEW
Reviewed Apr. 29, 2014

"sorry, reread instructions."

Loading Image