Herb-roasted veggies

Herb-roasted Veggies Recipe

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sherry monfils

By
@smonfils

Squash, potatoes, sweet potatoes, and peppers in a herb sauce, roasted to perfection...yum! Great w/ roasted chicken.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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1 medium
butternut squash, peeled and cubed
2 large
red bell peppers, cubed
1 large
sweet potatoes, scrubbed clean and cubed, peel if you want to
3
yukon gold poataoes, cubed
1
red onion, quartered
1 Tbsp
chopped fresh thyme
2 Tbsp
chopped fresh rosemary
1/4 c
olive oil, extra virgin
2 Tbsp
balsamic vinegar
salt and pepper to taste

How to Make Herb-roasted veggies

Step-by-Step

  • 1Heat oven to 475. In lg bowl, combine squash, red peppers, sweet potato, and yukon potatoes. Separate the onions into single pieces and add to the bowl.
  • 2In small bowl, whisk together thyme, rosemary, oil, vinegar, salt and pepper. Toss w/ veggies to coat.
  • 3Spread out evenly on a baking sheet. Roast 40 mins, stirring every 10 mins until browned.

Printable Recipe Card

About Herb-roasted veggies

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Low Fat
Other Tag: Healthy




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