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Roasted Vegetable Medley

 Roasted Vegetable Medley
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
7 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered,
  • 30-40 minutes or until tender, stirring occasionally. Yield: 7
  • servings.
Nutritional Facts: 1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber,

2 of 2

Roasted Vegetable Medley (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.