Oven-Roasted Vegetables Recipe

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, cubed; 3 new potatoes, cubed; 1 red onion, quartered and pieces separated; 2 zucchini, sliced 1-inch thick; 2 summer squash, sliced 1-inch thick; 1 (8 ounce) bag baby carrots; 8 ounces button mushrooms, ends of stems cut off; 1 tablespoon fresh thyme, chopped (1 tsp. dried); 2 tablespoons fresh rosemary, chopped (2 tsp. dried); 1 teaspoon dried basil (optional); 3 teaspoons garlic, minced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; salt (a shake or two); black pepper (a shake or two)

Servings: persons

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

1
Chop all the vegetables, as specified in the ingredient list.
2
Preheat oven to 450 degrees F.
3
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
4
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
5
Stir until all the vegetables are coated evenly.
6
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
7
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
8
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sweet potatoes, cubed, 3 new potatoes, cubed, 1 red onion, quartered and pieces separated, 2 zucchini, sliced 1-inch thick, and more.

Yes, Oven-Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetables

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