Roasted Vegetable Medley

Roasted Vegetable Medley

112 Reviews 15 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 55 m
Lorelei
Recipe by  Lorelei

“This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

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Reviews (112)

Rate This Recipe
gapch1026
219

gapch1026

I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated with the olive oil and then placed in the baking pan. Roasted them about 20 minutes and then added the zucchini chunks that were marinated in a small amount of balsamic vinegar, s&p and basil. Roasted about 20 minutes more.

NewBride
84

NewBride

This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just used the one. Our vegetables started burning pretty early, so I reduced the temp to 400 degrees and stirred the veggies, and that worked for us. After cooking we couldn't wait to try it, so we skipped the 30 minutes of cooling time. We wanted to eat the veggies hot, so that worked for us. We'll definitely make this one again. Would live to try it on the grill like everyone else did.

Chef4Six
79

Chef4Six

Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Roasted Vegetable Orzo

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Sauteed Purple Carrot and Vegetable Medley