Best Easy Roasted Vegetables

Name: Best Easy Roasted Vegetables
Prep time: 1 min
Cook time: 45 min
Yield: 2 servings
Ingredients: 1 cup baby red potatoes, cubed; 2 TB good quality balsamic vinegar; 1 TB freshly chopped basil; 1 TB freshly chopped basil; ½ tsp freshly ground black pepper; 1 cup butternut squash, cubed; ¼ cup extra virgin olive oil; 1 TB fresh thyme leaves; 1 tsp garlic powder; 1 cup mushrooms, whole or halved if they're large; 1 tsp kosher salt; 1 tsp onion powder; 1 TB freshly chopped oregano; 1 TB freshly chopped rosemary; 1 cup sweet potato, peeled and cubed; 1 cup red, orange, or yellow sweet bell peppers, seeded and cubed; 1 cup zucchini, cubed

Ready: 45 min

Servings: 2 servings

Calories: 480.5

Ingredients

1 1 cup baby red potatoes, cubed
2 2 TB good quality balsamic vinegar
3 1 TB freshly chopped basil
4 1 TB freshly chopped basil
5 ½ tsp freshly ground black pepper
6 1 cup butternut squash, cubed
7 ¼ cup extra virgin olive oil
8 1 TB fresh thyme leaves
9 1 tsp garlic powder
10 1 tsp kosher salt
11 1 tsp onion powder
12 1 TB freshly chopped oregano
13 1 TB freshly chopped rosemary
14 1 cup sweet potato, peeled and cubed
15 1 cup red, orange, or yellow sweet bell peppers, seeded and cubed
16 1 cup zucchini, cubed
17 1 cup mushrooms, whole or halved if they're large

Directions

1
Preheat oven to 475F with rack on middle position. Line a large rimmed baking sheet with foil. Set aside.In a large bowl, combine all the vegetables and potatoes.
2
Add all the fresh herbs, seasonings, olive oil, and balsamic vinegar. Toss well to coat completely. Arrange mixture evenly in a single layer on prepared pan.Roast 30 minutes, stirring once halfway through, until veggies/potatoes are cooked and nicely browned.

Nutrition per serving

480.5 Calories

55.47g Carbs

6.57g Protein

28.05g Fat

Allergens

milk egg fish tree nuts wheat sesame

Best Easy Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens