Roasted Vegetables

By Christoph476

Easy to prepare for any meal.

Roasted Vegetables
  • 1 small butternut squash, cubed

  • 2 red bell peppers, seeded and diced

  • 1 sweet potato, peeled and cubed

  • 3 Yukon Gold potatoes, cubed

  • 1 red onion, quartered

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons chopped fresh rosemary

  • 1/4 cup olive oil

  • 2 tablespoons balsamic vinegar

  • salt and freshly ground black pepper

  1. Preheat oven to 475 degrees F (245 degrees C).

  2. 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.

  3. 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.

  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutritional Facts

Calories - 123
Carbohydrates - 20g
Total Fat - 4.7g
Protein - 2g
Sodium - 45mg
Dietary Fiber - 3.1g

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