Oven-Roasted Vegetables

Anita Hoffman

By
@scent4U

An easy to make, excellent, healthy side dish to any meal. Use any vegetables you prefer.
Recipe and photo adapted from Food.com.


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

40 Min

Method:

Roast

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 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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American