Roasted Vegetables

Roasted Vegetables
Print Recipe
"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
40 minutes 55 minutes
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
40 minutes 55 minutes
Roasted Vegetables
Print Recipe
"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
40 minutes 55 minutes
Servings Prep Time
12 people 15 minutes
Cook Time Passive Time
40 minutes 55 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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