Scrumptious Roasted Vegetables Recipe | Yummly

Scrumptious Roasted Vegetables

CRAVING TASTY(5)
Nancy Bouch: "This is how I got my grandkids to eat vegetables…" Read More
22Ingredients
65Minutes
140Calories
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Ingredients

US|METRIC
  • 1 small eggplant (quartered and sliced into 1/2-inch pieces)
  • 1 large carrot (sliced into 1/2-inch pieces on the diagonal)
  • 1 red onion (medium, cut into 1/2-inch strips)
  • 1/2 red bell pepper (cut into 1/2-inch strips)
  • 1/2 green bell pepper (cut into 1/2-inch strips)
  • 1/2 yellow bell pepper (cut into 1/2-inch strips)
  • 1 beet (large, root peeled, quartered and sliced into 1/2-inch pieces)
  • 1/2 butternut squash (peeled, quartered and sliced into 1-inch pieces)
  • 8 Brussels sprouts (cut in half or whole)
  • 1 zucchini (sliced into 1/2-inch rounds)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar (not overly sweet; dark balsamic vinegar will work as well)
  • 2 tablespoons red wine vinegar (or sherry vinegar)
  • 2 teaspoons Dijon mustard (whole grain or regular)
  • 2 teaspoons chopped fresh thyme (finely)
  • 2 tablespoons Italian basil (finely chopped fresh, or parsley, cilantro)
  • 5 garlic cloves (pressed)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (optional)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • herbs (more chopped, to taste)
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    NutritionView More

    140Calories
    Sodium26% DV630mg
    Fat14% DV9g
    Protein4% DV2g
    Carbs5% DV14g
    Fiber12% DV3g
    Calories140Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium630mg26%
    Potassium440mg13%
    Protein2g4%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A130%
    Vitamin C100%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Nancy Bouch a month ago
    This is how I got my grandkids to eat vegetables: I serve their favorite vegetables on the list over “De Cecco, tri-color Fusilli”. It is gobbled up. Roasted vegetables retain their color and roasting produces a very light sauce that clings to the fusilli.
    Cheryl G. 2 months ago
    it was delicious. I will make it again.
    Jane Becker 2 months ago
    Fantastic. 3rd time I am making this. Delish
    Rachel D. 5 months ago
    I had to lower the temperature some due to sogginess.
    Joe Wynn Wynn 8 months ago
    Turned out real well - tasty

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