Herb-roasted veggies

Herb-roasted Veggies Recipe

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sherry monfils


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


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15 Min
40 Min


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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


  1. Heat 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.
  2. In small bowl, whisk together thyme, rosemary, oil, vinegar, salt and pepper. Toss w/ veggies to coat.
  3. Spread out evenly on a baking sheet. Roast 40 mins, stirring every 10 mins until browned.

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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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