Roasted Vegetables

Roasted Vegetables

1260

"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."
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Ingredients

55 m servings 123 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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 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.

Reviews

1260
  1. 1834 Ratings

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Most helpful positive review

Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & ...

Most helpful critical review

Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...bu...

Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...bu...

Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & ...

This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir...

Really good, healthy dish. The only problem I had was the potato's took a long time to cook, while everything else was done. By the time the potato's were soft enough, the other veggi's were a...

Yum! You can use almost any kind of vege in this dish except delicate veges that will fall apart easily. I tossed all the veges, vinegar and spices in a bag before roasting. Tend to dry out so I...

FANTASTIC! What a wonderful way to bring out the vibrant colors, and flavor of vegetables; such a versatile recipe. I forwent the sweet potatoes and squash, and don't care for rosemary so omit...

We loved this. Substituted carrots for the squash and reduced the oil just a bit. Started the potatoes about 10 minutes before the other vegetables, then cooked the 35 minutes. Just a hint: ...

This is definitely a great veggie side dish! I made it for a dinner party and it was a hit! You can't go wrong if you follow all the instructions exactly. Using a shallow roasting pan is a must,...

Absolutely fabulous dish! The colors are so vibrant and the flavors are wonderful - it's such a great way to enjoy veggies! I cut back a bit on the oil and lined my foil roasting pan with a bit ...