Roasted Vegetables

ChubbyBunny

"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." SUBMITTED BY: Saundra

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (can use baking potatoes)
1 red onion, quartered
1 tablespoon chopped FRESH thyme
2 tablespoons chopped FRESH rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar (can use lemon juice)
salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C).

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.

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.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Serves: 12

Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 40mg
Total Carbs: 20.4g
Dietary Fiber: 4.3g
Protein: 2g

***You can add other veggies into this dish if you would like... I've seen zucchini, broccoli, etc.

ChubbyBunny

"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." SUBMITTED BY: Saundra

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (can use baking potatoes)
1 red onion, quartered
1 tablespoon chopped FRESH thyme
2 tablespoons chopped FRESH rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar (can use lemon juice)
salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C).

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.

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.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Serves: 12

Nutritional Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 40mg
Total Carbs: 20.4g
Dietary Fiber: 4.3g
Protein: 2g

***You can add other veggies into this dish if you would like... I've seen zucchini, broccoli, etc.

sunflower8926

Thanks, CB. I am going to try this one.

keiko

This is a great basic recipe! I do roasted vegetables alot, grilled are even better though potatoes would have to be precooked alittle.
Sweet potatoes, green beans, broccoli, zucchini. The possiblities are endless! Through in alittle minced garlic too!