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Roasted Vegetables

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Ingredients

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
salt
1/4 cup olive oil
black pepper — freshly ground

Nutritional information

123
calories
20 g
carbohydrates
2 g
protein
4. 7 g
fat
13 mg
sodium
0 mg
cholesterol

Roasted Vegetables

Features:
  • Veg
Cuisine:
  • 55 mins
  • Serves 12
  • Easy

Ingredients

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.

Trivia

  • 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.
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