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Roasted Vegetables

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Adjust Servings:
2 red bell peppers — diced
1 small butternut squash — cubed
1 sweet potato — peeled and cubed
1 red onion — quartered
3 yukon Gold potatoes — cubed
2 tbsp fresh rosemary — chopped
1 tbsp fresh thyme — chopped
2 tbsp balsamic vinegar
1/4 cup olive oil
black pepper — freshly ground

Nutritional information

20 g
2 g
4. 7 g
13 mg
0 mg

Roasted Vegetables

  • Veg
    • 55 mins
    • Serves 12
    • Easy



    Roasted vegetables are easy to make and can be stored for use the next day as well. Use the technique to cook any vegetable and see how delicious they turn out to be. You’ll love the exotic taste and the fact that you can get them ready in just under an hour if you have the right ingredients at hand.

    Make use of all those veggies in your refrigerator and come up with a dish that is all hearty and wholesome. Overloaded with goodness of veggies, the recipe is sure to make a great side to the main dish you have in mind. Cooking roasted vegetables is one fun way to increase the consumption of vegetables. The beauty of the recipe is that you can try several different combinations of veggies. Some people also prefer using tomatoes, zucchini, and mushrooms together with baby potatoes. Roasted vegetables taste great and come with limitless possibilities!

    Health Benefits

    • When you use a variety of vegetables, you’ll get a lot of dietary fiber which will help regulate blood cholesterol.
    • Vegetables are rich in folate which helps the body synthesize healthy RBCs.
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    How to make Roasted Vegetables

    • Preheat the oven to 245°C.
    • Add the red bell peppers, squash, Yukon Gold potatoes, and sweet potato to a bowl.
    • Add the quartered red onions.
    • Add rosemary, thyme, vinegar, salt, and pepper to a bowl. Toss the vegetables and allow them to get completely coated.
    • Spread the veggies on a roasting pan and roast for 35-40 minutes. Keep stirring once in every 10 minutes. Stop when the veggies turn brown.


    • Potatoes have the nutrients packed just under the skin layer.
    • Your diet must ideally constitute of five servings of vegetables and fruits, preferably in different colors.

    Susan White

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