Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 7 servings
Ingredients: 3 medium Yukon Gold potatoes, cut into small wedges; 2 medium sweet red peppers, cut into 1-inch pieces; 1 small butternut squash, peeled and cubed; 1 medium sweet potato, peeled and cubed; 1 medium red onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado

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Roasted Vegetable Medley

4.7 | 33 Reviews Add your review

Yield:7 servings

Prep:25 min

Cook:30 min

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Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

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Directions

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.

Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts

1 cup: 152 calories, 6g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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