ROASTED SQUASH VEGETABLE MEDLEY RECIPE RECIPES

Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 7 servings.
Ingredients: 3 medium Yukon Gold potatoes, cut into small wedges; 2 medium sweet red peppers, cut into 1-inch pieces; 1 small butternut squash, peeled and cubed; 1 medium sweet potato, peeled and cubed; 1 medium red onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper

ROASTED VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasted Vegetable Medley Recipe: How to Make It image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 347mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch

ROASTED WINTER VEGETABLE MEDLEY RECIPE - NYT COOKING

Roasted Winter Vegetable Medley Recipe - NYT Cooking image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 6 grams, CarbohydrateContent 24 grams, FatContent 7 grams, FiberContent 6 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 7 grams

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