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Oven Roasted Vegetables

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Ingredients

Adjust Servings:
2 sweet potatoes cubed
3 new potatoes cubed
1 red onion quartered and pieces separated
2 zucchini sliced 1 inch thick
2 summer squash sliced 1 inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms ends of stems cut off
1 tablespoon fresh thyme chopped (1 tsp. dried)
2 tablespoons fresh rosemary chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt a shake or two
black pepper a shake or two

Nutritional information

241.2
Calories
87 g
Calories From Fat
9.7 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
69.5mg
Sodium
35.5 g
Carbs
6.5 g
Dietary Fiber
9.7 g
Sugars
5.8 g
Protein
279g
Serving Size (g)
6
Serving Size

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Oven Roasted Vegetables

Features:
    Cuisine:

    Outstanding.

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Oven-Roasted Vegetables,This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!,Outstanding.,can use dried herbs instead and if so what would be the measurement? thanks!


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    Steps

    1
    Done

    Chop All the Vegetables, as Specified in the Ingredient List.

    2
    Done

    Preheat Oven to 450 Degrees F.

    3
    Done

    Mix Thyme, Rosemary, Basil (if Using), Garlic, Olive Oil, Balsamic Vinegar, Salt, and Pepper Together in a Bowl; Set Aside.

    4
    Done

    Put the Chopped Vegetables in a Large Bowl, Then Pour the Oil/Vinegar/Herb Mixture Over the Vegetables.

    5
    Done

    Stir Until All the Vegetables Are Coated Evenly.

    6
    Done

    Line a Baking Sheet or Roasting Pan Tray With Aluminum Foil, and Lightly Spray With Cooking Spray.

    7
    Done

    Spread the Vegetables Evenly on the Pan and Pour the Remaining Oil/Vinegar/Herb Mixture on Top (you Can Also Put Additional Salt and/or Pepper on Now, If You Want To).

    8
    Done

    Roast For 40 Minutes, Stirring Every 15-20 Minutes, or Until Potatoes Are Soft When Poked With a Fork.

    Avatar Of Dylan Hamilton

    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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