Roasted Vegetable Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients• 2-3sweet potatoe slice into bite size pieces •2-3 butternut squash, sliced same as potato•1 red pepper, cut into 1" pieces •1 red onion, cut into wedges •1 package whole mushrooms •1 garlic clove, minced •1-2 Tbsp. balsamic vinegar •1 Tbsp. olive oil •1 Tbsp. rosemary leaves •1 tsp. kosher salt •
Instructions
•Preheat oven to 450 degrees.
•Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
•Mix all of the cut up vegetables and garlic in a large bowl.
•Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
•Add rosemary leaves and salt, and toss again.
•Roast the vegetables for about 30 minute, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Serving Size: 1 cup
•Preheat oven to 450 degrees.
•Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
•Mix all of the cut up vegetables and garlic in a large bowl.
•Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
•Add rosemary leaves and salt, and toss again.
•Roast the vegetables for about 30 minute, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 258.7 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.4 g
- Protein: 2.3 g
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