Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baby carrots; 2 Tbsps balsamic vinegar; 6 servings black pepper (a shake or two); 227 grams button mushrooms, ends of stems cut off; 1 teaspoon dried basil (optional); 2 teaspoons tablespoons fresh rosemary, chopped dried); 1 teaspoon tablespoon fresh thyme, chopped dried); 3 teaspoons garlic, minced; 3 new potatoes, cubed; 59 milliliters olive oil; 1 red onion, quartered and pieces separated; 6 servings salt (a shake or two); 2 summer squash, sliced 1-inch thick; 2 sweet potatoes, cubed; 2 zucchini, sliced 1-inch thick

You can never have too many side dish recipes, so give Oven-Roasted Vegetables a try. This gluten free, whole 30, and vegan recipe serves 6. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 204 calories. If you have rosemary, zucchini, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.