Oven Roasted Vegetables

Katrina Freed


Fresh and tasty!


★★★★★ 1 vote

6 - 8
15 Min
40 Min


  • 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

Printable Recipe Card

About Oven Roasted Vegetables

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

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