Roasted Vegetables

Seasonal vegetables - so easy to prepare. Can even be made

Yield: Makes 5 - 7 servings

Ingredients

2 lbs. winter squash

2 red bell peppers

1 sweet potato, peeled

3 Yukon Gold potatoes, peeled

1 red onion

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt to taste

ground black pepper to taste

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Nutrition Facts

Yield: Makes 5 - 7 servings

Approximate Nutrient Content per serving:

Calories: 223

Calories From Fat: 288

Total Fat: 32g

Cholesterol: 3g

Sodium: 13mg

Total Carbohydrates: 0mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Preheat oven to 475 degrees F. 2. Cut squash, peppers, and sweet and regular potatoes into 1-inch cubes. Cut onion in half and each half into four wedges. Cut root end and separate onion pieces. Place all veggies in a large bowl. 3. In a separate bowl, combine thyme, rosemary, olive oil, vinegar, and salt and pepper to taste. Toss with vegetables until they are coated. Place all veggies in a roasting pan. Use two pans if you need more room. 4. Roast veggies at 475 degrees F. for 35 - 40 minutes, stirring every 10 minutes, until veggies are cooked through and browned.

Lemon juice can be substituted fo rbalsamic vinegar and you can use baking potatoes if you don't any Yukon Golds on hand. Source: AllRecipes.com

Please note that some ingredients and brands may not be available in every store.

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