Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Yield: 12
Ingredients: 1 small butternut squash, cubed; 2 red bell peppers, seeded and diced; 1 sweet potato, peeled and cubed; 3 Yukon Gold potatoes, cubed; 1 red onion, quartered; 1 tablespoon chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; salt and freshly ground black pepper

⏱️ Ready in 55 min 🥄 Prep 15 min 🔥 Cook 40 min 👥 12 servings

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

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🔗 Recipe adapted from AllRecipes

#Roasted #Under 1 Hour #Lunch

📊 At a Glance

Prep 15 min

Cook 40 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 123

% Daily Value*

Total Fat 4.7g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 26mg 1%

Total Carbohydrate 20g 7%

Dietary Fiber 3.1g 11%

Total Sugars 3.8g

Protein 2g 4%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.

Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.

Toss with vegetables until they are coated.

Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.