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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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    7 servings


  • 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


  • 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, until tender, stirring occasionally, 30-40 minutes.
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.

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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.