oven-roasted vegetables
An easy to make, excellent, healthy side dish to any meal. Use any vegetables you prefer.
prep time
45 Min
cook time
40 Min
method
Roast
yield
6 -8
Ingredients
- 2 sweet potatoes, cubed
- 3 new potatoes, cubed
- 1 red onion, quartered and pieces separated
- 2 zucchini, sliced 1 inch thick
- 1 bag (8 ounces) baby carrots
- 8 ounces button mushrooms, ends of stems cut off
- 3 teaspoons garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 summer squash, sliced 1 inch thick
- salt and pepper ( a shake or two)
How To Make oven-roasted vegetables
-
Step 1Chop all the vegetables, as specified in the ingredient list.
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Step 2Mix garlic, olive oil, balsamic vinegar, salt and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, the pour the oil/vinegar mixture over the vegetables. Stir until all the vegetables are coated evenly.
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Step 3Line a baking sheet or roasting pan with aluminum foil and lightly spray with cooking spray. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar mixture on top. Roast at 450 degrees for 40 minutes, stirring every 15 to 20 minutes, or until potatoes are soft when poked with a fork.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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