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20Ingredients
65Minutes
210Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant (medium, quartered and sliced into 1/2-inch pieces)
- 1 large carrot (sliced into 1/2-inch pieces on the diagonal)
- 2 red onions (medium, cut into 1/2-inch strips)
- 1 red bell pepper (cut into 1/2-inch strips)
- 1 yellow bell pepper (cut into 1/2-inch strips)
- 2 beet (medium / 1 large, root s, peeled, quartered and sliced into 1/2-inch pieces)
- 1 butternut squash (peeled, quartered and sliced into 1-inch pieces)
- 15 Brussels sprouts (cut in half or whole)
- 1 zucchini (sliced into 1/2-inch rounds)
- 1/2 cup extra virgin olive oil (good quality)
- 2 Tbsp. balsamic vinegar (good quality, not overly sweet)
- 1 Tbsp. sherry vinegar
- 2 tsp. Dijon mustard
- 2 tsp. chopped fresh thyme (finely)
- 1 Tbsp. Italian basil (finely chopped fresh)
- 5 garlic cloves (pressed)
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper (optional)
- 1/2 tsp. kosher salt (plus more to taste)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium480mg20% |
| Potassium680mg19% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A160% |
| Vitamin C130% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Yvette a year ago
Delicious! I really like this veggie blend and seasonings. I added granulated garlic, cajun seasoning and a couple of tablespoons of seseme oil. This one’s going on my “fav” list.
Carol Brey 2 years ago
These roasted vegetables are amazing! I substituted regular potatoes for the sweet potatoes and am looking forward to other combinations. I will add a little more olive oil next time though.
Sheri Hsu 5 years ago
So yummy! I made this for my husband and I last night w some leftover thanksgiving turkey soup. I roasted the butternut squash first at 400 for 5 min, mixed in the onions, carrots, bell peppers for 15 min, mixed in the Brussels sprouts for 10 min then turned up the oven to 450 and roasted mushrooms and zucchini for 10 min. It was really good, the squash was still a little too hard and the sprouts tasted a little sour. Maybe I’ll roast them on a higher temp next time.
Nevolina 5 years ago
Wery nice vegetables! Plus, if you cut them thinner, they will be ready in less than 30 minutes.
Caitlin L. 5 years ago
So good! The veggies are almost creamy. I mixed egg and pieces of dill havarti in.
George 6 years ago
I used sweet potatoes where it called for “root vegetables” and it turned out amazing. This recipe makes A LOT, so I think I’ll cut in in half next time.
Lazenby 7 years ago
Excellent! The red onions were so delicious, I might have to make an entire batch with just those. I didn't have eggplant, brussel sprouts, or squash so I used potatoes, large radishes, and sweet potatoes, My husband cleared his plate, completely unaware of the beets and radishes-- next time I will definitely try brussel sprouts and eggplant. I bet parsnips and any variety of squash would be fab as well.