oven roasted vegetables

★★★★★ 1 Review
Kat19702 avatar
By Katrina Freed
from Newark, DE

Fresh and tasty!

★★★★★ 1 Review
serves 6 - 8
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For oven roasted vegetables

  • 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

How To Make oven roasted vegetables

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