ROASTED VEGETABLES SEASONING RECIPES

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ROASTED VEGETABLES RECIPE | ALLRECIPES



Roasted Vegetables Recipe | Allrecipes image

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.

Provided by Saundra

Categories     Roasted Vegetables

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • 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.
  • 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.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 20 g, FatContent 4.7 g, FiberContent 3.1 g, ProteinContent 2 g, SaturatedFatContent 0.7 g, SodiumContent 26 mg, SugarContent 3.8 g

EASY ROASTED VEGETABLES | MCCORMICK



Easy Roasted Vegetables | McCormick image

Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

1
1 medium red bell pepper cut into chunks
1 medium green bell pepper cut into chunks
1 small yellow squash cut into chunks
1 small zucchini cut into chunks
1 cup baby carrots
1 tbsp oil
1 tbsp Salt Free Vegetable Seasoning

Steps:

  • Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
  • Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  • Roast 30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 51 Calories

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