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Oven-Roasted Spring Vegetable Medley

Total Time

Prep: 15 min. Bake: 35 min.

Makes

10 servings

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies—Trisha Kruse, Eagle, Idaho
Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Ingredients

  • 9 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 small yellow summer squash, quartered and cut into 1/2-inch slices
  • 2 small zucchini, quartered and cut into 1/2-inch slices
  • 6 radishes, quartered
  • 1/3 cup balsamic vinegar
  • 3 tablespoons brown sugar

Directions

  1. Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
  2. In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts

3/4 cup: 90 calories, 3g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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