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Harvest Roasted Vegetables
This recipe features seasonal fall produce. The simple yet robust flavors are the stars of the show!
Prep Time
15
mins
Cook Time
40
mins
Total Time
55
mins
Course:
Side Dish, Vegetables
Cuisine:
Global
Servings:
8
Calories:
198
kcal
Author:
Beth Ricci
Ingredients
1
small butternut squash
cubed
1
sweet potato
peeled and cubed
3
Yukon Gold potatoes
cubed
2
large carrots
sliced
2
parsnips
sliced
1
medium onion
quartered
1
tbsp
chopped fresh thyme
2
tbsp
chopped fresh rosemary
1/4
cup
olive oil
2
tablespoons
balsamic vinegar
salt and pepper to taste
Instructions
Preheat oven to 475F.
In a large bowl combine all of the veggies, chopped.
In a separate bowl, combine the herbs, oil, vinegar, salt and pepper.
Add the oil mixture to the veggies and toss until evenly coated.
Spread the veggies evenly on a large roasting pan and roast for 35-40 minutes.
Stir every 10 minutes or so until vegetables are cooked through and have a nice golden brown color.
Serve warm with a nice pot roast or roasted chicken...YUM!
Nutrition
Serving:
0
g
|
Calories:
198
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
35
mg
|
Potassium:
872
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
14875
IU
|
Vitamin C:
37.3
mg
|
Calcium:
96
mg
|
Iron:
3.4
mg