Roasted vegetable medley

Name: Roasted vegetable medley
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 500 g potatoes, about 3 medium sweet or white potatoes; 6 carrots; 6 parsnips, or 1 large turnip; 1 pepper or butternut squash; 1 large red or Spanish onion; 2 to 3 tbsp balsamic vinegar; 2 tbsp olive oil; 1 tsp dried rosemary, crumbled; 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp freshly ground black pepper

Prep Time10 min
Total Time10 min
Makes6 servings

*PLUS Baking Time: 30 minutes

By Chatelaine

Ingredients

500 g potatoes, about 3 medium sweet or white potatoes
6 carrots
6 parsnips, or 1 large turnip
1 pepper or butternut squash
1 large red or Spanish onion
2 to 3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp dried rosemary, crumbled
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper

Instructions

Peel sweet potatoes. Peel white potatoes, only if you wish. Cut into wedges. Peel carrots, parsnips, squash and onion. Seed squash and cut vegetables into 1-1/2-inch (3.5-cm) chunks.
In a large bowl, stir vinegar with remaining ingredients. (If you love balsamic vinegar, use 3 tablespoons.) Add vegetables and toss until coated.
Spread out, in a single layer, in a large roasting pan or on 2 large baking sheets. Bake in centre of a preheated 450F (230C) oven, stirring often, until potatoes are golden and tender, about 30 to 45 minutes.

FILED UNDER:

Dinner Healthy Recipes Vegetarian side dishes vegetables bake

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