Basalmic Roasted Vegetables

Basalmic Roasted Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Basalmic Roasted Vegetables calories by ingredient
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Introduction

Excellent way to spicy up vegetables that even kids will love. You can use almost any vegetable you want. Excellent way to spicy up vegetables that even kids will love. You can use almost any vegetable you want.
Number of Servings: 4

Ingredients

    1 small butternut squash
    1 sweet potato, peeled and cubed
    1 red onion, quartered
    1 zucchini
    8 baby portabellas
    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


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.

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