Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 26.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 44.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
View full nutritional breakdown of Roasted Veggies calories by ingredient
Roasted Veggies
Submitted by: CRISSYLEE78Number of Servings: 1
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
Tips
Directions
Directions
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.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user CRISSYLEE78.
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.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user CRISSYLEE78.
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