Roasted Vegetable Medley Recipe
Roasted Vegetable Medley Recipe
- 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
- 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.
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.
Reviews for Roasted Vegetable Medley
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"Loved this. The red onion is so good roasted. I swapped out sweet potato for asparagus."
"Easy to make and I'll do this one again!"
"This is my go-to recipe for potato wedges. Yum, yum, yum!"
"It was good,but everyone had different opinions."
"I made this recipe for Christmas dinner and it was a big hit. Nice variation to mashed potatoes."
"This is very good. Can serve as a main dish. I added garlic cloves to it. Very good."
"Delicious, everyone always raves about the veggies when I make this!"
"Made as part of my Christmas Dinner for the family. They have ask to make it again."
"It's was wonderful! I had 15 people over from work a few that were vegetarians and this worked great as a side and was substantial enough for the vegetarians to eat on its own. Also i thought the balsamic taste was perfect."
"I made this exactly as written (with a little less rosemary) and my husband and I had this for dinner on our "Meatless Monday." I just added some edamame for protein and it made a very filling and delicious meal. We're going to have the leftovers tonight as a side dish pork tenderloin. I would highly recommend making it."
"It was very good."
"I made this dish for my family. Wanting us to eat more offun a varietygood of vegetables. To my surprise they loved it. I am thinking about adding it to my christmas dinner instead of plain mashed tators :)"
"This looked nice, but I thought the balsamic vinegar was overpowering and the other flavors didn't work for me."
"I mixed this up a little bit, and left out the squash & onion. I put in more of the sweet potato and added some carrots. It turned out great."
"This recipe is so delicious! My husbands family loved it when I made it for Thanksgiving. I also took it to a get-together, and many people asked for the recipe."
"We all loved this! The seasoning was perfect, the veggie mix was just right.... Great recipe!Next time, I'll pre-cook the veggies slightly, as they took a little longer than we had planned to finish. Thank you for the recipe!"
"I live in a very rural community and will not drive an hour to get one missing ingredient. That said, this dish is amazing.Easy to prep, subs are a no-brainer.You have veggies? You can make this.Don't have red pepper? use green. Don't have gold potatoes? use what you have!The is an dish that can adapt to your taste."
"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!"
"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."
"This dish was "good", not great, can't really put my finger on it, but it needed SOMETHING. Maybe something sweet."
"I fixed this dish for dinner tonight. I thought the vegetables were delicious."
"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."
"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!!"
"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!"
"My husband is diabetic plus we have 2 preschoolers - they all loved it! We'll be adding this to our rotation of fave sides!"
"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!!!!!!!!!!!"
"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."
"This has great flavor and fairly easy too!Thanks for the recipe"
"Great! I made it for a family event and everyone asked me for the recipe!"