Modified Roasted Vegetables

Mom in Wisconsin

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Modified from: Roasted Vegetables

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Ingredients

55 min servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

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  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the carorts, 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.

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