Roasted Veggies
A vibrant medley of roasted root vegetables and peppers, bursting with natural sweetness and smoky flavors, perfect for cozy dinners or festive gatherings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Cut all vegetables into 1/2-inch chunks.
- Toss potatoes, yams, and butternut squash with 2 tablespoons olive oil to coat all sides.
- Spread the vegetables in a single layer in 2 shallow baking pans and bake for 10 minutes.
- While the vegetables are baking, toss red onions and red peppers with the remaining 1 tablespoon olive oil.
- Remove the pans from the oven and add the onions and peppers to the vegetables.
- Sprinkle the vegetables with salt and pepper to taste.
- Return to the oven and roast until browned and beginning to dehydrate, about another 20 minutes.
- Serve hot or cold. Optionally, add 1 tablespoon curry powder for extra flavor.
Nutrition & Diet Analysis (per serving)
359
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).