Roasted Vegetable Medley Recipe
Roasted Vegetable Medley Recipe photo by Taste of Home

Roasted Vegetable Medley Recipe

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4.5 30 36
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This roasted vegetables 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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 7 servings


  • 3 medium Yukon Gold potatoes, cut into small wedges
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 152 calories, 6g fat (1g saturated fat), 0mg cholesterol, 347mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 2g protein Diabetic Exchanges:1 starch, 1 vegetable 1 fat


  1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.
Originally published as Roasted Vegetable Medley in Country Extra January 2009, p49

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Reviewed Dec. 2, 2015

"Loved this. The red onion is so good roasted. I swapped out sweet potato for asparagus."

Reviewed Jul. 6, 2015

"Big hit!"

Reviewed Apr. 12, 2015

"Easy to make and I'll do this one again!"

Reviewed Mar. 26, 2015

"This is my go-to recipe for potato wedges. Yum, yum, yum!"

Reviewed Sep. 26, 2014

"It was good,but everyone had different opinions."

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