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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
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Roasted Veggies

Submitted by: CRISSYLEE78


Number 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

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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.






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