Oven-Roasted Spring Vegetable Medley
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 10 servings.
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
Ingredients
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9 small red potatoes, quartered
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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2 small yellow summer squash, quartered and cut into 1/2-inch slices
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2 small zucchini, quartered and cut into 1/2-inch slices
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6 radishes, quartered
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1/3 cup balsamic vinegar
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3 tablespoons brown sugar
Directions
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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.
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2.
In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts
3/4 cup: 90 calories, 3g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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