Oven-Roasted Vegetables
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried basil (optional)
- 1 bag baby carrots
- 2 sweet potatoes cubed
- 3 new potatoes cubed
- 1 pieces separated
- 2 zucchini, sliced 1-inch thick
- 2 summer squash, sliced 1-inch thick
- 8 ounces button mushrooms ends of stems cut off
- 1 tablespoon fresh thyme chopped (1 tsp. dried)
- 2 tablespoons fresh rosemary chopped (2 tsp. dried)
- 3 teaspoons garlic minced
- salt (a shake or two)
- black pepper (a shake or two)
- Carbohydrate 182.479082825343 g
- Cholesterol 0 mg
- Fat 14.6932962020425 g
- Fiber 24.0425774728713 g
- Protein 23.5290246204515 g
- Saturated Fat 2.21834346825857 g
- Serving Size 1 1 large pan, 6-8 serving(s) (1184g)
- Sodium 204.951771103402 mg
- Sugar 158.436505352471 g
- Trans Fat 0.679002398096427 g
- Calories 942 calories
Chop all the vegetables, as specified in the ingredient list. Preheat oven to 450 degrees F. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables. Stir until all the vegetables are coated evenly. Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to). Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
