Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 30 min
Total time: 55 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

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

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.

Nutrition Facts

1 cup: 152 calories, 6g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Roasted Vegetable Medley in Country Extra January 2009

Reviews

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Average Rating:

sgronholz

Jan 24, 2018

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!
hughesbambi

Jan 13, 2017

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.
cmdaiber

Oct 30, 2016

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.
robbrd

Dec 2, 2015

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

Jul 6, 2015

Big hit!
xlsalbums

Apr 12, 2015

Easy to make and I'll do this one again!
Rach.Ander

Mar 26, 2015

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

Sep 26, 2014

It was good,but everyone had different opinions.
mcdolisa

Dec 29, 2013

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

Dec 7, 2013

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