Roasted Vegetables

Cinco de Mayo - Main Dish

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 12

Yield: 12 servings

Roasted Vegetables

Ingredients

1 small butternut squash

cubed

2 red bell peppers

seeded and diced

1 sweet potato

peeled and cubed

3 Yukon Gold potatoes

cubed

1 red onion

quartered

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

¼ cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

Jalapeno Margaritas

Main Dish

Directions

Step 1

Preheat oven to 475 degrees F (245 degrees C).

Step 2

In a large bowl combine the squash red bell peppers sweet potato and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.

Step 3

In a small bowl stir together thyme rosemary olive oil vinegar salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Step 4

Roast for 35 to 40 minutes in the preheated oven stirring every 10 minutes or until vegetables are cooked through and browned.

Nutritional Information

Roasted Vegetables

Servings Per Recipe:12

Calories: 122.7

% Daily Value *

Protein: 2g 4%

Carbohydrates: 20g 6%

Dietary Fiber: 3.1g 12%

Sugars: 3.8g

Fat: 4.7g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 11034.2IU 221%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.2mg 14%

Vitamin C: 44.2mg 74%

Folate: 35mcg 9%

Calcium: 49.3mg 5%

Iron: 0.9mg 5%

Magnesium: 34.9mg 13%

Potassium: 390.2mg 11%

Sodium: 26mg 1%

Thiamin: 0.1mg 10%

Calories From Fat: 42.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.