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.
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
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Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.
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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.
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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.
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Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.
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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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