Basalmic Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. Preheat oven to 475 degrees F (245 degrees C).
2. 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.
3. 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.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEDEX66.
1 small butternut squash1 sweet potato, peeled and cubed1 red onion, quartered1 zucchini8 baby portabellas1 tablespoon chopped fresh thyme2 tablespoons chopped fresh rosemary1/4 cup olive oil2 tablespoons balsamic vinegarsalt and freshly ground black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. 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.
3. 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.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEDEX66.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 12.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.5 g
- Protein: 2.0 g
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