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
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
Reviews
What an amazing recipe! I was out of regular balsamic vinegar, so I substituted white balsamic instead. We thought it was great and I can't wait to make it again!
This was really good although I did not enjoy peeling the squash. I may try all sweet potatoes next time. I will also increase the balsamic vinegar and use the white version next time. I used one red pepper and one green pepper for color - wasn't really necessary so will stay with all red next time. Will definitely make again.
I love this recipe. My family enjoys it too. Seems like I use a couple extra Yukon potatoes and extra bell pepper. If I add too much extra I add another half amount of the herb, oil, vinegar mix. If you are too light on the veggies the vinegar mix can be a bit heavy.
Loved this. The red onion is so good roasted. I swapped out sweet potato for asparagus.
Big hit!
Easy to make and I'll do this one again!
This is my go-to recipe for potato wedges. Yum, yum, yum!
It was good,but everyone had different opinions.
I made this recipe for Christmas dinner and it was a big hit. Nice variation to mashed potatoes.
This is very good. Can serve as a main dish. I added garlic cloves to it. Very good.