Balsamic Oven Roasted Vegetables

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  medium

  butternut squash -- peeled and diced

4

  ounces

  baby carrots

1

  large

  sweet potato -- peeled and diced

2

  medium

  Yukon Gold potatoes -- peeled and diced

8

  ounces

  crimini mushrooms -- sliced in half or quartered if large

1

  medium

  red bell pepper -- diced

1

  medium

  red onion -- chopped

4

  tablespoons

  olive oil

1

  tablespoon

  balsamic vinegar

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/2

  teaspoon

  dried basil

1/2

  teaspoon

  dried marjoram

1/2

  teaspoon

  dried thyme

Heat oven to 425F.

Mix vinegar, salt, pepper, basil, marjoram, thyme, and olive oil together.

In large bowl mix the vegetables and seasonings together coating well.

Arrange vegetables on two rimmed trays spreading them out.

Cook for 45 minutes to an hour rotating trays and stirring vegetables two to three times.


Notes: Try to cut the vegetables the same size so they cook at the same rate.

Makes 6 servings.

Per Serving: 288 Calories; 10g Fat (27.7% calories from fat); 5g Protein; 51g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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