Herb-Balsamic Roasted Veggie Medley
Herb-Balsamic Roasted Veggie Medley brings together caramelized squash, potatoes, and peppers with a tangy balsamic gloss and fragrant rosemary-thyme finish. Each bite balances sweetness from roasted roots with gentle acidity and a savoriness that pairs well with many mains. Serve it for dinner alongside roasted meats or as a colorful holiday side that steals the spotlight.
- Prep25 mins
- Cook35 mins
- Serves12
- DifficultyEasy
- 1
Gather all ingredients. 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
In a small bowl, mix olive oil, balsamic vinegar, rosemary, and thyme; season with salt and pepper.
- 4
Pour the mixture over the vegetables and toss until they are well coated.
- 5
Move the vegetables to a large roasting pan and spread them in an even layer.
- 6
Roast in the preheated oven, stirring every 10 minutes, until the vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
- 7
Serve and enjoy!
- Calories 93.16 kcal Low Source
- Protein 1.13 g Low Source
- Carbs 13.17 g Moderate
- Total Fat 4.36 g Moderate
- Saturated Fat 0.63 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 247.06 mg Moderate
- Fiber 1.2 g Low Source
- Sugar 0.72 g Low Source
- Added Sugar 0.01 g Low Source
- Calcium 44.35 mg Low Source
- Iron 0.54 mg Low Source
- Potassium 261.89 mg Low Source
- Vitamin A 1.5 mcg_rae Low Source
- Vitamin C 0.41 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅