Roasted Vegetable Medley

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests.

Roasted Vegetable Medley
Serves 7
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests.
Write a review
Print
Prep Time
25 min
Cook Time
30 min
Prep Time
25 min
Cook Time
30 min
Ingredients
  1. 3 medium Yukon Gold potatoes, cut into small wedges
  2. 2 medium sweet red peppers, cut into 1-inch pieces
  3. 1 small butternut squash, peeled and cubed
  4. 1 medium sweet potato, peeled and cubed
  5. 1 medium red onion, cut into wedges
  6. 3 tablespoons olive oil
  7. 2 tablespoons balsamic vinegar
  8. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  9. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  10. 1 teaspoon salt
  11. 1/2 teaspoon pepper
Instructions
  1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally.
Notes
  1. Recipe Courtesy of Taste of Homes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
Share Button
 

Share Us

Share Button

My Lady Bucks

mlb_banner
Discounts from local business
Visit Us on Facebook

Contact-us