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Roasted Vegetables | Daily Dine

Roasted Vegetables

Roasted vegetables are an easy and tasty side dish with just olive oil, balsamic vinegar, and fresh herbs. Add flavor and color to your plate!

dinnerside-dishamerican

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Servings: 12

Nutritional Information

Calories:123 kcal

Carbohydrate:20 g

Fat:5 g

Dietary Fiber:3 g

Protein:2 g

Saturated Fat:1 g

Sodium:26 mg

Sugar:4 g

Unsaturated Fat:0 g

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes

3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

2 medium red bell peppers, peeled and cut into 1/2-inch pieces

1 medium sweet potato, peeled and cut into 1/2-inch cubes

1 medium red onion - peeled, quartered, and separated into pieces

0.25 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh rosemary, or more to taste

1 tablespoon chopped fresh thyme, or more to taste

salt and freshly ground black pepper to taste

Instructions

Step 1
Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).
Step 2
Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
Step 3
Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.
Step 4
Pour over vegetables and toss until well coated.
Step 5
Transfer vegetables to a large roasting pan and spread in an even layer.
Step 6
Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
Step 7
Serve and enjoy!