Roasted Vegetables
These roasted vegetables are easy, delicious, and pair perfectly with just about anything. Seasoned butternut squash, potatoes, bell peppers, sweet potatoes, and onions are roasted to crispy perfection in this roasted vegetable recipe.
Ingredients
- butternut squash (1 small)
- Yukon Gold potatoes (3 medium)
- red bell peppers (2 medium)
- sweet potato (1 medium)
- red onion (1 medium)
- olive oil (0.25 cup)
- balsamic vinegar (2 tablespoons)
- chopped fresh rosemary (2 tablespoons)
- chopped fresh thyme (1 tablespoon)
- salt (0 )
- black pepper (0 )
Instructions
- Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).
- Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
- Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.
- Pour over vegetables and toss until well coated.
- Transfer vegetables to a large roasting pan and spread in an even layer.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
- Serve and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 123
- fat: 5 g
- sats: 1 g
- carbs: 20 g
- fibre: 3 g
- protein: 2 g
- salt: 0.026 g