Oven Roasted Vegetables

Katrina Freed

By
@Kat19702

Fresh and tasty!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
40 Min
Method:
Roast

Ingredients

3
yukon potatoes
2
sweet potatoes
1
small yellow squash
2
red bell peppers
1
red onion
1 tsp
dried thyme
2 Tbsp
chopped fresh rosemary
1/4 c
olive oil
2 Tbsp
balsamic vinegar
salt and pepper to taste

Step-By-Step

1Preheat oven to 475 degrees
2Scrub potatoes and remove eyes and black spots then cut into chunks and place in large mixing bowl
3Remove seeds and veins from peppers, cut into chunks and add to bowl
4Peel sweet potatoes and squash, cut into chunks and add to bowl
5Cut red onion into quarters, peel sections apart and add to the bowl
6In a glass measuring cup, mix vinegar, oil, herbs and spices then pour over vegetables
7Toss vegetables with vinegar and oil mixture until well coated, then spread evenly in a large roasting pan
8Stir lightly every 10 minutes, and roast 35 to 40 minutes or until vegetables are cooked through and browned

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Vegan
Other Tags: For Kids, Healthy