Oven-Roasted Vegetables


Servings: 6-8
1hr 25mins
  • 2 sweet potatoes, cubed
  • 3 new potatoes, cubed
  • 1 red onion, quartered and pieces separated
  • 2 zucchini, sliced 1-inch thick
  • 2 summer squash, sliced 1-inch thick
  • 1 (8 ounce) bag baby carrots
  • 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)
  • 1 teaspoon dried basil (optional)
  • 3 teaspoons garlic, minced
  • 1⁄4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt (a shake or two)
  • black pepper (a shake or two)
  • 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.