Medley of Roasted Vegetables Healthy Recipe | Mevolife
Veggies are an important part of my dinner table. I love having them in any way, raw or cooked because they are so full of nutrients. This recipe of healthy Roasted Vegetables is ridiculously easy to make and yet so delish. I usually make these veggies whenever I am in a fix as to what to be served during dinner as a side dish. There are no specific ingredient rules, just use whatever veggies you prefer. The balsamic vinegar can be replaced by a fresh drizzle of lemon or even some soy sauce. The choice is entirely yours. Serve it with your favorite main course, brown rice or just on a bed of quinoa, it will be as good any way.
1/2 small butternut squash, cubed
1 red bell peppers, seeded and diced
1/2 sweet potato, peeled and cubed
1-1/2 potatoes, cubed
1/2 red onion, quartered
1-1/2 tsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt & black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and the potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. 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. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional value per serve: Calories – 125, Fat – 4.5, Carbs – 20, Protein – 2
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