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Roasted Vegetables

Roasted Vegetables

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Saundra

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.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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.
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Reviews

DREGINEK
2249
9/11/2003

Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...but I was wrong. I've read so many good things about this recipe to only have it turn out pretty bad. The dried thyme overpowered the taste of the dish. I may make this again (using fresh spices) but I still have a bad taste in my mouth from the veggies I just made. Either way, it was a learning experience!

LDITTY
2075
1/6/2004

Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls. I put the root vegetables in the oven first & let them roast for 30 minutes before adding the other vegetables at the last 10 or 15 minutes. That way they stayed bright colored & didn't get mushy. I took them to a potluck dinner & there wasn't a single bite leftover. Great, healthy recipe!

greeny4444
1140
2/17/2008

This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir every 3 minutes...), until now! I took this dish to my brother's house, and they wanted to keep all the leftovers! The only thing I did differently was to omit butternut squash, and up the ratio of balsamic vinegar to olive oil. Oh, I also used salt and pepper in the dressing. I used 1 large red onion, 1 sweet potato, 3 new potatoes, half a bag of baby carrots, grape tomatoes, crimini mushrooms, red bell peppers, zucchini, and I used dried rosemary, thyme and basil (I already had dried) for the seasonings. I did the root vegetables on one foil-lined baking pan, and the more delicate veggies on another pan. I found mine burned after about 15 minutes at 475, so I lowered the temp. to 450 and just cooked longer. With the addition of the time in the oven at 475, the root vegetables took about 45-50 minutes, and the other veggies took about 25-30, stirring both. This recipe tasted SO good, though, and I have gotten requests to make it for holidays and other family gatherings. Thanks for sharing it!