Roasted Vegetables

Roasted Vegetables

Ingredients

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

Directions

  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.

    Prep 15 mn | Cook 40 mn | Ready In 55 mn

Nutritional information

1 Serving
Servings Per Recipe: 12
Amount Per Serving
Calories: 123
Calories from Fat: 42
  •  Total Fat: 4.7
  •  Saturated Fat: 0.7
  •  Cholesterol: 0
  •  Sodium: 13
  •  Total Carbohydrates: 20
  •  Sugars: 3.8
  •  Dietary Fiber: 3.1
  •  Protein: 2

SmartPoints: 4

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