Oven Roasted Vegetables

Oven Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.5 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Oven Roasted Vegetables calories by ingredient
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This is a really great versatile recipe that tastes wonderful. This is a really great versatile recipe that tastes wonderful.
Number of Servings: 12


    1 small butternut squash, cubed
    2 red bell peppers, seeded & diced
    1 sweet potato, peeled & cubed
    3 Idaho potatoes, cubed
    1 red onion, quartered
    2 tbsp fresh thyme
    4 tbsp fresh oregano
    1/2 cup olive oil
    4 tbsp balsamic vinegar
    salt & pepper


1. Preheat oven to 475 degrees.

2. In a large bowl, combine the squash and potatoes.

3. In a small bowl, stir together 1 tbsp thyme, 2 tbsp oregano, 1/4 cup olive oil, 2 tbsp balsamic vinegar, salt, and pepper.

4. Toss this mixture with the squash and potatoes until they are evenly coated.

5. Spread the squash and potatoes in a roasting (add some olive oil to the pan so they don't stick) pan evenly and place in the oven for 20 minutes, stirring every 10 minutes.

6. In another bowl, combine the peppers and onion. Repeat step 3 and toss with the peppers and onions.

7. After the squash and potatoes have cooked for 20 minutes add in the peppers and onions. Continue cooking for 30 - 40 minutes or until the squash and potatoes are done. Stir every 10 minutes.


The cooking time varies so just keep checking those potatoes and squash.

Cutting up the vegetables takes a good amount of time, so you may want to start cutting up the squash and potatoes before you preheat the oven.

Feel free to change things up a bit. Try different veggies or herbs. :)

Number of Servings: 12

Recipe submitted by SparkPeople user JLJAYNES.

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