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Roasted Vegetables

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Ingredients

Adjust Servings:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Nutritional information

123 calories
4.7 g fat
20 g carbohydrates
2 g protein
0 mg cholesterol
13 mg sodium
4 g sugars
390 mg potassium
1 mg iron
35 mg magnesium
44 mg vitamin C

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Roasted Vegetables

Features:
    Cuisine:

      "A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."

      • 55 mins
      • Serves 12
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Preheat oven to 475 degrees F (245 degrees C).

      2
      Done

      In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

      3
      Done

      In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

      4
      Done

      Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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