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My review
Roasted Vegetables
Saundra
"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."
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Ingredients
55 m servings 123 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 475 degrees F (245 degrees C).
- 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.
- 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.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts
Per Serving: 123 calories; 4.7 g fat; 20 g carbohydrates; 2 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition
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Reviews
Read all reviews 15092247 Ratings
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Most helpful positive review
1/14/2003
Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & ...
Most helpful critical review
7/24/2002
Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...bu...
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1/14/2003
Easy & so good! I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & ...
7/24/2002
Just so everyone knows, the only way to make this recipe and have it turn out well is to use FRESH ROSEMARY AND THYME! I made the mistake thinking that it wouldn't be a big deal using dried...bu...
10/29/2007
This recipe was SO good! I really had never found a good way to roast vegetables that didn't sound complicated (put this veggie in, take this one out, lower the temp, put the oven on broil, stir...
6/21/2006
Really good, healthy dish. The only problem I had was the potato's took a long time to cook, while everything else was done. By the time the potato's were soft enough, the other veggi's were a...
11/16/2005
Yum! You can use almost any kind of vege in this dish except delicate veges that will fall apart easily. I tossed all the veges, vinegar and spices in a bag before roasting. Tend to dry out so I...
2/12/2006
FANTASTIC! What a wonderful way to bring out the vibrant colors, and flavor of vegetables; such a versatile recipe. I forwent the sweet potatoes and squash, and don't care for rosemary so omit...
10/21/2004
We loved this. Substituted carrots for the squash and reduced the oil just a bit. Started the potatoes about 10 minutes before the other vegetables, then cooked the 35 minutes. Just a hint: ...
9/3/2002
This is definitely a great veggie side dish! I made it for a dinner party and it was a hit! You can't go wrong if you follow all the instructions exactly. Using a shallow roasting pan is a must,...