oven-roasted vegetables

Name: Oven-Roasted Vegetables
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 - sweet potatoes, cubed; 3 - new potatoes, cubed; 1 - red onion, quartered and pieces separated; 2 - zucchini, sliced 1 inch thick; 1 bag(s) (8 ounces) baby carrots; 8 ounce(s) button mushrooms, ends of stems cut off; 3 teaspoon(s) garlic, minced; 1/4 cup(s) olive oil; 2 tablespoon(s) balsamic vinegar; 2 - summer squash, sliced 1 inch thick; - salt and pepper ( a shake or two)

(1 rating)

review

Private Recipe by

Anita Hoffman

@scent4U

Holland, PA

An easy to make, excellent, healthy side dish to any meal. Use any vegetables you prefer.

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(1 rating)

yield 6 -8

prep time 45 Min

cook time 40 Min

method Roast

Ingredients For oven-roasted vegetables

2

sweet potatoes, cubed
3

new potatoes, cubed
1

red onion, quartered and pieces separated
2

zucchini, sliced 1 inch thick
1 bag

(8 ounces) baby carrots
8 oz

button mushrooms, ends of stems cut off
3 tsp

garlic, minced
1/4 c

olive oil
2 Tbsp

balsamic vinegar
2

summer squash, sliced 1 inch thick
salt and pepper ( a shake or two)

How To Make oven-roasted vegetables

1
Chop all the vegetables, as specified in the ingredient list.

2
Mix 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.
3
Line 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.
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