Balsamic Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/2 lb. Sweet Potato, fresh, diced to ½” cubes (1.5 cups)1/2 lb. Carrots, fresh, sliced (2 cups)1/2 lb. red onion, cut into 8 pieces, (2.5 cups)1/2 lb. Brussels sprouts, fresh, halved (2.5 cups)3/4 lb. Zucchini, fresh, cut into 1” pieces (2.5 cups)3/4 lb. Yellow summer squash, cut into 1” pieces (2.5 cups)1/2 Yellow Bell Pepper, fresh, seeded and sliced (1 cups)1/2 Red Bell Pepper, fresh, seeded and sliced (1 cups)1/2 Orange Bell Pepper, fresh, seeded and sliced (1 cups)1/4 lb. Baby Portabellas, fresh, cut into 1” pieces (2 cups)1/8 cup Olive Oil1/8 cup Balsamic Vinegar1/8 cup Red Cooking Wine1 1/2 Tbsp. Italian Seasoning
1. Wash all vegetables thoroughly. Use a stiff brush to scrub the sweet potatoes.
2. Use a turkey roaster or very large roasting pan to cook the vegetables.
3. Preheat the oven to 425 degrees.
4. Cut up the vegetables as directed and place in the roaster.
5. In a cup or bowl mix the olive oil, balsamic vinegar, red cooking wine and the Italian seasoning then pour the mixture over the vegetables.
6. Stir the vegetables thoroughly making sure all of the vegetables are coated.
7. Cook in the 425 degree oven until the carrots are fork tender (not super soft…keep some crunch to them) (Approximately an hour). Stir the vegetables every 15 minutes to ensure all of them get cooked evenly.
Makes 9-2 cup servings
Serving Size: 9-2 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DAVENOHE.
2. Use a turkey roaster or very large roasting pan to cook the vegetables.
3. Preheat the oven to 425 degrees.
4. Cut up the vegetables as directed and place in the roaster.
5. In a cup or bowl mix the olive oil, balsamic vinegar, red cooking wine and the Italian seasoning then pour the mixture over the vegetables.
6. Stir the vegetables thoroughly making sure all of the vegetables are coated.
7. Cook in the 425 degree oven until the carrots are fork tender (not super soft…keep some crunch to them) (Approximately an hour). Stir the vegetables every 15 minutes to ensure all of them get cooked evenly.
Makes 9-2 cup servings
Serving Size: 9-2 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 54.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.4 g
- Protein: 3.0 g
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