Roasted Vegetable Medley
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 7 servings.
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
Ingredients
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3 medium Yukon Gold potatoes, cut into small wedges
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2 medium sweet red peppers, cut into 1-inch pieces
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1 small butternut squash, peeled and cubed
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1 medium sweet potato, peeled and cubed
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1 medium red onion, cut into wedges
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3 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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2.
Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts
1 cup: 152 calories, 6g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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