roasted vegetable medley recipe

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Make an easy and healthy roasted vegetable medley using potatoes, turnips, carrots and other colorful veggies.

Course side dishes

Prep Time 30

Cook Time 45

Total Time 1 15

Servings -6 servings

Calories 192

Author Cheryl Najafi

Ingredients

1 small sweet potato cut into 1" pieces
1 red onion cut into 1½" pieces
1 red bell pepper seeded and cut into 1½" pieces
1 green bell pepper seeded and cut into 1½" pieces
2 zucchini about 8" long, quartered lengthwise and cut into 2" pieces
1 yellow squash quartered lengthwise and cut into 2" pieces
8 oz mushrooms halved
3 Tbsp olive oil
1 Tbsp rosemary chopped, or 1½ tsp dried rosemary
1 tsp salt
1/4 tsp pepper
red pepper flakes to taste, optional

Instructions

Place 2 racks as close to the center of the oven as possible with at least 4" space between them. Preheat oven to 450 degrees and spray 2 baking sheets with cooking spray and set aside.
Wash, peel, seed and cut vegetables into appropriate sizes. (Avoid deviating too much from the indicated cut sizes as the cooking time for each vegetable varies depending on its size.)
Place the chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Add the rosemary, salt and pepper, and toss to coat once again. Divide the vegetable medley evenly between the 2 prepared baking sheets and arrange into an even layer.
Bake 40–45 minutes, tossing the vegetables every 15 minutes. The cooking time may vary slightly based on the size of the veggies, so roast until each vegetable is tender and the edges are slightly browned. Remove from oven, transfer to a serving dish and enjoy!

Notes

The size of the cut vegetables will seem large at first, but remember, they shrink while roasting. Follow the instructions, and they’ll come out slightly firm on the inside and roasted beautifully brown on the outside!

Nutrition