oven-roasted vegetables
(1 rating)
An easy to make, excellent, healthy side dish to any meal. Use any vegetables you prefer.
►
(1 rating)
yield
6 -8
prep time
45 Min
cook time
40 Min
method
Roast
Ingredients For oven-roasted vegetables
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2sweet potatoes, cubed
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3new potatoes, cubed
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1red onion, quartered and pieces separated
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2zucchini, sliced 1 inch thick
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1 bag(8 ounces) baby carrots
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8 ozbutton mushrooms, ends of stems cut off
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3 tspgarlic, minced
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1/4 colive oil
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2 Tbspbalsamic vinegar
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2summer squash, sliced 1 inch thick
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salt and pepper ( a shake or two)
How To Make oven-roasted vegetables
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1Chop all the vegetables, as specified in the ingredient list.
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2Mix garlic, olive oil, balsamic vinegar, salt and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, the pour the oil/vinegar mixture over the vegetables. Stir until all the vegetables are coated evenly.
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3Line a baking sheet or roasting pan with aluminum foil and lightly spray with cooking spray. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar mixture on top. Roast at 450 degrees for 40 minutes, stirring every 15 to 20 minutes, or until potatoes are soft when poked with a fork.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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