Oven Roasted Vegetables

Katrina Freed


Fresh and tasty!


★★★★★ 1 vote

6 - 8
15 Min
40 Min


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yukon potatoes
sweet potatoes
small yellow squash
red bell peppers
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


  • 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

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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