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Roasted Vegetables

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Roasting caramelizes your vegetables, bringing out their natural sweetness and an extraordinary depth of flavor.  This simple Roasted Vegetables recipe is the perfect addition to your daily and holiday dinner menus!

Roasting brings out another dimension of flavor in your vegetables. This simple Roasted Vegetable recipe is the perfect addition to your holiday dinner menu!

The Roasted Vegetable recipe I am sharing with you today is courtesy of the Community Culinary School of Northwestern Connecticut. My husband Mike is the President of their Board. The school provides job and life skills training to unemployed and under-employed adults looking for career paths in the food service industry. They have a great track record…96% job placement rate, 95% job retention rate, and 100% of their graduates have received the ServSafe Certification. They’re truly making a difference in our community.

I love hearing the success stories, and I often find myself teary eyed at their events, listening to the students speak about what they have been through and how the Community Culinary School has changed their lives.

They rely heavily on donations to fund the school. In fact, 85% of their students receive tuition sponsorships. In addition to donations, they also host a number of events throughout the year for the community.  On November 2nd, they’ll be hosting a Community Harvest Breakfast, a farm-to-table breakfast, as a fundraiser. You can click on the link to register, which is the preferred registration method, but you can also pay day of as well. They do ask if you are paying day of that you let them know ahead of time you’ll be attending. For those of you that are local, I hope you’ll join my husband and I there!

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ROASTED VEGETABLES

If you’re joining us for the breakfast, you’ll probably get to taste these Roasted Vegetables before you get a chance to make them, since I believe they are on the menu.

But then you can come home and make them yourself going forward!

Roasting brings out an extraordinary depth of flavor in your vegetables. If you’ve never roasted vegetables before, you are in for a real treat! Turn your heat up high, and get your vegetables crispy and brown on the outside and tender on the inside.  Roasting caramelizes your vegetables, bringing out their natural sweetness.  It’s important not to crowd your pan too much, because they won’t brown as well, and those brown bits are quite tasty!

Start by preheating your oven to 475 degrees.

In a large bowl, combine the butternut squash, red bell peppers, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together the thyme, olive oil, vinegar, salt, and pepper. Toss with the vegetables until they are coated, then spread them evenly on a large roasting pan.

Roast the vegetables for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until the vegetables are cooked through and browned. Looks like someone might have stolen a few pieces in that lower right hand corner before I took my pictures!

Roasting brings out another dimension of flavor in your vegetables. This simple Roasted Vegetable recipe is the perfect addition to your holiday dinner menu! Remember not to crowd your vegetables on your pan. They won't brown as well if there are too many on there!

Roasted vegetables are easy, healthy, and versatile as well. Try them with an egg on top for breakfast, or add them to your holiday dinner menu!  You truly can’t go wrong with this recipe…they’re a wonderful addition to any meal!

Roasted vegetables are the perfect addition to your holiday dinner menu!

MORE ROASTED VEGETABLE (AND FRUIT) RECIPES YOU MAY ENJOY

Now for the recipe!

Roasted Vegetables

Roasted Vegetables

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

  • 1 small butternut squash, peeled and cubed
  • 2 red bell peppers, seeded and diced
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, peeled and quartered
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Instructions

Preheat your oven to 475 degrees.

In a large bowl, combine the butternut squash, red bell peppers, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together the thyme, olive oil, vinegar, salt, and pepper. Toss with the vegetables until they are coated, then spread them evenly on a large roasting pan.

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



Nutrition Information:

Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 1gCholesterol: 0mgSodium: 542mgFiber: 5gSugar: 5gProtein: 3g
Roasting caramelizes your vegetables, bringing out their natural sweetness and delivering an amazing depth of flavor.  This simple Roasted Vegetable recipe is the perfect addition to your holiday dinner menu!

Danielle

Tuesday 7th of November 2017

Sometimes there is nothing better than some simple roasted vegetables. These sound delicious.Roasting just brings out all the good flavors, and the caramelized parts are the best!

Tiana @ yumofchina.com

Friday 3rd of November 2017

Amazing breakfast, I would like to add more vegetables since they are healthy. I hope it doesn't take too much time for recipe like this. Thank.

Trish - Mom On Timeout

Thursday 2nd of November 2017

Roasted veggies are the only way to go! These look amazing!

Nutmeg Nanny

Wednesday 1st of November 2017

These roasted vegetables look perfect!!

Anna @ Crunchy Creamy Sweet

Wednesday 1st of November 2017

Roasted veggies are always a favorite here! These look fantastic!

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