Roasted Vegetable Medley Recipe

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Phyllis
Phyllis November 20, 2020
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How To Make Roasted Vegetable Medley

Nothing beats a savory vegetarian side dish to encourage you to eat more. These roasted vegetables are flavorful, it’s perfect with any entree dish. Try it!

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

Ingredients

  • 2tbspolive oildivided
  • 1largeyampeeled and cut into 1 inch pieces
  • 1largeparsnippeeled and cut into 1 inch pieces
  • 1cupbaby carrots
  • 1zucchinisliced
  • 1bunchasparagustrimmed and cut into 1 inch pieces
  • ½cuproasted red pepperscut into 1-inch pieces
  • 2clovesgarlicminced
  • ¼cupfresh basilchopped
  • 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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