Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 7
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 small butternut squash, peeled and cubed; 2 Tbsps minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 Tbsp minced fresh thyme or 1 teaspoon dried thyme; 3 Tbsps olive oil; 1 teaspoons pepper; 1 medium red onion, cut into wedges; 2 mediums sweet red peppers, cut into 1-inch pieces; 1 teaspoon salt; 1 medium sweet potato, peeled and cubed; 3 Yukon Gold potatoes, cut into small wedges

Roasted Vegetable Medley

Roasted Vegetable Medley is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 7 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 4g of protein, and 6g of fat. It works well as a side dish. A mixture of peppers, butternut squash, rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings.

Ingredients you will need

Sweet Potato