How to Make Roasted Vegetables - A Step-by-Step Guide

Roasted vegetables are a delicious and healthy side dish that can complement any meal. This versatile dish can be made with a variety of different vegetables, making it easy to customize to your own tastes and preferences. Whether you're looking for a simple and nutritious addition to your weeknight dinner or a stunning accompaniment to a holiday feast, roasted vegetables are sure to satisfy.

One of the best things about roasted vegetables is how easy they are to prepare. Simply chop ...

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Ingredients

  • 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium red bell peppers, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium red onion - peeled, quartered, and separated into pieces
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh rosemary, or more to taste
  • 1 tablespoon chopped fresh thyme, or more to taste
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 12

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
  • Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.
  • Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
  • Nutrition

    123 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 26mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 2g
    • Vitamin C: 44mg
    • Calcium: 49mg
    • Iron: 1mg
    • Potassium: 390mg