Oven-Roasted Spring Vegetable Medley Recipe

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Oven-Roasted Spring Vegetable Medley Recipe
Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home
Publisher Photo

Oven-Roasted Spring Vegetable Medley Recipe

Read Reviews
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Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender. Yield: 10 servings.
Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p167

Nutritional 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.

  • 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
  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. Yield: 10 servings.
Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p167

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Reviews forOven-Roasted Spring Vegetable Medley

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jeribitney User ID: 4042223 245809
Reviewed Mar. 22, 2016

"We absolutely love this recipe. I added a generous handful of crumbled bacon to it to add a little extra flavor."

MY REVIEW
mamamarie User ID: 568814 225247
Reviewed Apr. 22, 2015

"Instead of red roasted potatoes, I used fingerling potatoes. Eliminated radishes, added green string beans and cauliflower. I also eliminated the brown sugar. I would make it again with the changes."

MY REVIEW
parryberan User ID: 8175859 225229
Reviewed Apr. 22, 2015

"Radishes are too sweet for some people but it is good that we can left out them.Otherwise its a great combination of potatoes and radishes."

MY REVIEW
sstetzel User ID: 158954 192131
Reviewed May. 6, 2014

"I left out the potatoes and radishes (radishes have been too big to roast) and only roasted for the time allotted for the vegetables. Honestly they were too sweet for my taste buds. I would make them again but with just half the sugar. Hubby loved them though."

MY REVIEW
gailharrison20 User ID: 1695480 194636
Reviewed May. 5, 2014

"Was great, didn't add the radishes, added sliced onion.......heaven........."

MY REVIEW
BB100 User ID: 5344366 132007
Reviewed Apr. 29, 2014

"sorry, reread instructions."

MY REVIEW
KarenKeefe User ID: 2062961 132002
Reviewed Apr. 29, 2014

"We just tried this (minus radishes added cauliflower) and it was fabulous! We actually put all ingredients in tinfoil and grilled on BBQ."

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