Roasted Vegetable Medley
Roasted Vegetable Medley brings together yam, parsnip, carrots, zucchini, and asparagus for a mix of tender textures and natural sweetness, accented by roasted red peppers. Fresh basil and minced garlic add brightness and aromatic depth, making it vibrant and satisfying. Serve warm or at room temperature for a colorful side at dinner or a make-ahead dish for gatherings.
- Prep25 mins
- Cook1 hr
- Serves6
- DifficultyEasy
- 1
Assemble all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets with 1/2 tablespoon olive oil each.
- 2
Arrange the yam, parsnip, and carrots on the baking sheets.
- 3
Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.
- 4
When tender, take the vegetables out of the oven and let them cool on the baking sheet for 30 minutes.
- 5
In a large bowl, toss the roasted peppers with the basil, garlic, salt, and pepper until combined.
- 6
Add the roasted vegetables and toss to combine. Serve at room temperature or cold.
- Calories 778.01 kcal High
- Protein 7.64 g Moderate
- Carbs 225.18 g Moderate
- Total Fat 6.9 g Moderate
- Saturated Fat 0.65 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 147.77 mg Moderate
- Fiber 5.5 g Moderate
- Sugar 6.85 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 231.55 mg Moderate
- Iron 3.88 mg Good Source
- Potassium 357.89 mg Low Source
- Vitamin A 37.7 mcg_rae Low Source
- Vitamin C 28.5 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄