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photo Roasted Vegetables Recipe | Say Mmm

Roasted Vegetables

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.
12 Servings - 55 min - allrecipes.com
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Servings:12  | Calories:132 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 20g
7 %
Fiber 3g
12 %
Sugars 4g
---
Cholesterol 0mg
0 %
Sodium 180mg
8 %
Protein 2g
4 %
Calories:
38% Olive oil
27% Yukon Gold potatoes
19% Butternut squash
15% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on allrecipes.com
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