Food Smart Recipes
https://www.iamfoodsmart.com/Recipes/Detail/3733/Roasted_Vegetables
Roasted Vegetables
Seasonal vegetables - so easy to prepare. Can even be made
Yield: Makes 5 - 7 servings
Ingredients
| 2 |
lbs. |
winter squash
|
|
|
| 2 |
|
red bell peppers
|
|
|
| 1 |
|
sweet potato, peeled
|
|
|
| 3 |
|
Yukon Gold potatoes, peeled
|
|
|
| 1 |
|
red onion
|
|
|
| 1 |
tablespoon |
chopped fresh thyme
|
|
|
| 2 |
tablespoons |
chopped fresh rosemary
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 2 |
tablespoons |
balsamic vinegar
|
|
|
|
|
salt to taste
|
|
|
|
|
ground black pepper to taste
|
|
|
Directions:
1. Preheat oven to 475 degrees F. 2. Cut squash, peppers, and sweet and regular potatoes into 1-inch cubes. Cut onion in half and each half into four wedges. Cut root end and separate onion pieces. Place all veggies in a large bowl. 3. In a separate bowl, combine thyme, rosemary, olive oil, vinegar, and salt and pepper to taste. Toss with vegetables until they are coated. Place all veggies in a roasting pan. Use two pans if you need more room. 4. Roast veggies at 475 degrees F. for 35 - 40 minutes, stirring every 10 minutes, until veggies are cooked through and browned.
Lemon juice can be substituted fo rbalsamic vinegar and you can use baking potatoes if you don't any Yukon Golds on hand. Source: AllRecipes.com
Please note that some ingredients and brands may not be available in every store.
Food Smart Recipes
https://www.iamfoodsmart.com/Recipes/Detail/3733/Roasted_Vegetables