Roasted root vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients1 small butternut squash, cubed2 red bell peppers, seeded and diced1 sweet potato, peeled and cubed3 Yukon Gold potatoes, cubed1 red onion, quartered1 tablespoon chopped fresh thyme2 tablespoons chopped fresh rosemary1/4 cup olive oil2 tablespoons balsamic vinegarsalt and freshly ground black pepper
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.
Number of Servings: 12
Recipe submitted by SparkPeople user ASHBOT1000.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user ASHBOT1000.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 27.4 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 5.4 g
- Protein: 2.9 g
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