Roasted root vegetables
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Roasted root vegetables calories by ingredient
Number of Servings: 12
Ingredients
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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
salt and freshly ground black pepper
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.
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.