CookGo
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Roasted Vegetables

Cost $15, save $10

Source: Recommended by CookGo

  • 35 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🎃 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
    • 🥔 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
    • 2 medium red bell peppers, peeled and cut into 1/2-inch pieces
    • 🍠 1 medium sweet potato, peeled and cut into 1/2-inch cubes
    • 🧅 1 medium red onion - peeled, quartered, and separated into pieces

  • Seasoning & Oils

    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh rosemary, or more to taste
    • 1 tablespoon chopped fresh thyme, or more to taste
    • 🧂 Salt and freshly ground black pepper to taste

STEPS

1

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

2

Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.

3

Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.

4

Pour over vegetables and toss until well coated.

5

Transfer vegetables to a large roasting pan and spread in an even layer.

6

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

7

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

123

Calories

  • 2g
    Protein
  • 20g
    Carbs
  • 5g
    Fats

💡 Tips

Prep vegetables ahead of time and store them in a sealed container in the fridge until ready to cook.For more flavor, mix in some garlic cloves with the vegetables.Toss the vegetables halfway through roasting to ensure even caramelization.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.