Roasted Vegetable Medley

This vegetable medley recipe is a colorful, sweet, and savory dish that is easy to prepare and has the perfect blend flavors from fresh veggies.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 191 Calories

Ingredients

• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 cup baby carrots
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 zucchini, cut into 1 inch slices
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped fresh basil
• 0.5 teaspoon kosher salt
• 0.5 cup roasted red peppers, cut into 1-inch pieces

Recipe Instructions

Step 1

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.

Step 2

Place yam, parsnip, and carrots onto the baking sheets.

Step 3

Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.

Step 4

Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Step 5

Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.

Step 6

Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.