Friday, December 25, 2015

Roasted Vegetable Medley

I made this dish for Thanksgiving and again for Christmas. Not a drop came home with me. I followed the recipe precisely and it is soooo good. I nibbled on it several times this morning as I was cooking it. I cooked it early and then put it in a crockpot set on 'keep warm'. This recipe can be found in the recipe page on this blog. And on

Roasted Vegetable Medley

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TOTAL TIME: Prep: 25 min. Bake: 30 min.

MAKES: 7 servings


  • 3 medium Yukon Gold potatoes, cut into small wedges
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 T. of Morton Season-All salt.
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Nutritional Facts

1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

I prepared this in my NuWave oven. Oven set on 350 for 30 minutes-used extension and 3 “ rack- stirred once during cooking. Loved it!

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