Roasted Vegetable Medley Recipe

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Phyllis Published: November 20, 2020 Modified: October 20, 2021

How To Make Roasted Vegetable Medley

Nothing beats a savory vegetarian side dish to encourage you to eat more. This roasted vegetable medley is flavorful and perfect with any entree dish.

Preparation: 25 minutes
Cooking: 1 hour
Cooling Time: 30 minutes
Total: 1 hour 55 minutes

Serves:

Ingredients

  • 2tbspolive oil,divided
  • 1largeyam,peeled and cut into 1 inch pieces
  • 1largeparsnip,peeled and cut into 1 inch pieces
  • 1cupbaby carrots
  • 1zucchini,sliced
  • 1bunchasparagus,trimmed and cut into 1 inch pieces
  • ½cuproasted red peppers,cut into 1-inch pieces
  • 2clovesgarlic,minced
  • ¼cupfresh basil,chopped
  • ½tspkosher salt
  • ½tspground black pepper

Instructions

  1. Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.

  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining 1 tablespoon of olive oil.

  3. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

  4. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.

  5. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition

  • Calories: 116.32kcal
  • Fat: 4.84g
  • Saturated Fat: 0.70g
  • Monounsaturated Fat: 3.32g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 17.50g
  • Fiber: 4.28g
  • Sugar: 4.35g
  • Protein: 2.29g
  • Sodium: 181.30mg
  • Calcium: 40.05mg
  • Potassium: 553.80mg
  • Iron: 1.55mg
  • Vitamin A: 176.74µg
  • Vitamin C: 37.18mg
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