Back to Roasted Vegetable Medley

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Roasted Vegetable Medley Recipe

Roasted Vegetable Medley Recipe

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. YIELD:7 servings

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

  • 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.

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 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Roasted Vegetable Medley

Sort By :
MY REVIEW
Reviewed Dec. 2, 2015

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

MY REVIEW
Reviewed Jul. 6, 2015

"Big hit!"

MY REVIEW
Reviewed Apr. 12, 2015

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

MY REVIEW
Reviewed Mar. 26, 2015

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

MY REVIEW
Reviewed Sep. 26, 2014

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

MY REVIEW
Reviewed Dec. 29, 2013

"I made this recipe for Christmas dinner and it was a big hit. Nice variation to mashed potatoes."

MY REVIEW
Reviewed Dec. 7, 2013

"This is very good. Can serve as a main dish. I added garlic cloves to it. Very good."

MY REVIEW
Reviewed Dec. 4, 2013

"Delicious, everyone always raves about the veggies when I make this!"

MY REVIEW
Reviewed Jan. 7, 2013

"Made as part of my Christmas Dinner for the family. They have ask to make it again."

MY REVIEW
Reviewed Dec. 14, 2012

"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."

MY REVIEW
Reviewed Jan. 27, 2012

"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."

MY REVIEW
Reviewed Dec. 27, 2011

"It was very good."

MY REVIEW
Reviewed Dec. 16, 2011

"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 :)"

MY REVIEW
Reviewed Dec. 15, 2011

"This looked nice, but I thought the balsamic vinegar was overpowering and the other flavors didn't work for me."

MY REVIEW
Reviewed Dec. 6, 2011

"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."

MY REVIEW
Reviewed Nov. 28, 2011

"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."

MY REVIEW
Reviewed Nov. 27, 2011

"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!"

MY REVIEW
Reviewed Nov. 19, 2011

"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."

MY REVIEW
Reviewed Nov. 17, 2011

"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!"

MY REVIEW
Reviewed Nov. 15, 2011

"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."

MY REVIEW
Reviewed Nov. 14, 2011

"This dish was "good", not great, can't really put my finger on it, but it needed SOMETHING. Maybe something sweet."

MY REVIEW
Reviewed Nov. 9, 2011

"I fixed this dish for dinner tonight. I thought the vegetables were delicious."

MY REVIEW
Reviewed Nov. 5, 2011

"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."

MY REVIEW
Reviewed Nov. 4, 2011

"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!!"

MY REVIEW
Reviewed Nov. 4, 2011

"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 REVIEW
Reviewed Nov. 4, 2011

"My husband is diabetic plus we have 2 preschoolers - they all loved it! We'll be adding this to our rotation of fave sides!"

MY REVIEW
Reviewed Nov. 4, 2011

"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!!!!!!!!!!!"

MY REVIEW
Reviewed Nov. 21, 2010

"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."

MY REVIEW
Reviewed Jan. 19, 2010

"This has great flavor and fairly easy too!

Thanks for the recipe"

MY REVIEW
Reviewed Oct. 12, 2009

"Great! I made it for a family event and everyone asked me for the recipe!"

Loading Image