Recipe Details
Ingredients
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1smallbutternut squash – peeled, seeded, and cut into 1/2-inch cubes
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3mediumYukon Gold potatoes, peeled and cut into 1/2-inch cubes
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2mediumred bell peppers, peeled and cut into 1/2-inch pieces
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1mediumsweet potato, peeled and cut into 1/2-inch cubes
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1mediumred onion – peeled, quartered, and separated into pieces
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¼cupolive oil
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2tablespoonsbalsamic vinegar
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2tablespoonschopped fresh rosemary, or more to taste
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1tablespoonchopped fresh thyme, or more to taste
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salt and freshly ground black pepper to taste
Cooking Directions
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Preheat the oven to 475 degrees F (245 degrees C).
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Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
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Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.
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Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
Natasha Titanova
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories123 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
4% |
| Sodium 26mg |
1% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 2g |
4% |
| Vitamin C 44mg |
49% |
| Calcium 49mg |
4% |
| Iron 1mg |
5% |
| Potassium 390mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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