Rating: 4.5 stars
2534 Ratings
  • 5 star values: 1837
  • 4 star values: 530
  • 3 star values: 119
  • 2 star values: 26
  • 1 star values: 22

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.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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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 oven to 475 degrees F (245 degrees C).

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  • 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.

Tips

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Nutrition Facts

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