Rating: 4.5 stars 4.6
2547 Ratings
  • 5 star values: 1857
  • 4 star values: 534
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  • 2 star values: 22
  • 1 star values: 15

Roasted vegetables go well with any meal, whether it's just family at the table or you're expecting company. Aside from prep time, this recipe is super easy and can even be made ahead and reheated before serving. Colorful, tasty, and full of flavor, these caramelized roasted veggies deserve a place on your plate.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
12
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 475 degrees F (245 degrees C).

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  • 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.

Tips

Cut all the vegetables to roughly the same size so they cook evenly. To save time, look for pre-cut butternut squash in your grocery store and cut it down further if the pieces are too large.

You can use lemon juice instead of balsamic vinegar, and baking potatoes if you don't have Yukon Golds.

Nutrition Facts

123 calories; protein 2g; carbohydrates 20g; fat 4.7g; sodium 26mg. Full Nutrition
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