Recipe tips - Roasted Vegetables (Complete)

[ 02/10/2020 12:20:50 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Roasted Vegetables" which was issued on 02/10/2020 12:20:50,read to completion, here's a review 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.

Ingredient Checklist

• 1 small butternut squash, cubed
• 2 medium (blank)s red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 medium (blank)s Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

Instructions Checklist

• Step 1

  Preheat oven to 475 degrees F (245 degrees C).

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• Step 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.

• Step 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.

• Step 4

  Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Tips

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Nutrition Facts

Per Serving:

122.7 calories; protein 2g 4% DV; carbohydrates 20g 6% DV; fat 4.7g 7% DV; cholesterolmg; sodium 26mg 1% DV.Full Nutrition

Thank you for reading to the end "Roasted Vegetables" may be useful for you, you can also read the previous post, i.e. : Chicken and Dumplings Casserole

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