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.
Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.
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.
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.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.
Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
- 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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