roasted vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 231.5 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.8 g

View full nutritional breakdown of roasted vegetables calories by ingredient
Submitted by:

Number of Servings: 6


    1 large Sweet Potato (peeled and cubed)
    1 large Red Onion (quartered)
    2 bell peppers (seeded and chopped)
    1 small butternut squash (cubed)
    3 Yukon Potatoes (cubed)
    1 tbsp chopped fresh thyme
    2 tbsp chopped fresh rosemary
    1/4 cup olive oil
    2 tbsp balsamic vinegar
    salt, pepper to taste


Preheat oven to 475 degrees. In a large bowl combine all vegetables. In a small bowl stir thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until coated. Spread in a large roastinf pan and roast for 35-40 min stirring every 10 min. until cooked through and browned.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ROBINLIBRA.

Rate This Recipe

Member Ratings For This Recipe