Roasted Vegetable Recipe | How to prepare Roasted Veggies: This casserole dish of seasonal Veggies that is very easy to prepare. It can be made one day ahead – just reheat them before serving. Here is the method to cook the Roasted Vegetable recipe:
Roasted Vegetable Recipe:
- Butternut Squash – 1 Small cubed
- Red Bell Pepper – 2 seeded and diced
- Sweet Potato – 1 Peeled and cubed
- Gold Potato – 1 peeled and cubed
- Red Onion – 1 Layered
- Fresh Thyme – 1 tablespoon chopped
- Fresh Rosemary – 2 tablespoons chopped
- Olive Oil – 1/4 cup
- Balsamic Vinegar – 2 tablespoons
- Salt and grounded black pepper – As desired
How to prepare Roasted Veggies:
Preheat the oven to 475 degrees F.
Take a small Butternut squash and cut it into smaller pieces. Peel the outer part and cut them. Remove the seeds from the bottom of the squash. Cut the squash into cubes. Then add them in a large bowl.
Similar way take 2 red bell peppers and cube them as well. Add them along with the squash.
Take a sweet potato and peel the layer off. Cut them into halves and cube it. Add them in the bowl as well.
Then take a gold potato and in a similar way, peel off the outer layer. Then cube the potato and add them to the bowl.
Now take a red onion and separate the layers of the onion and add them as well.
Take a fresh thyme and finely chop them for about a tablespoon. Chop two tablespoons of Fresh Rosemary as well. Add them both in the bowl.
Add a quarter cup of olive oil to the veggies.
Then add two tablespoons of Balsamic vinegar to the veggies.
Sprinkle a pinch of salt and ground black pepper on the top of the veggies.
Mix them together thoroughly.
Place the veggies in a baking tray separated from each other.
Now place the tray in the preheated oven and let it roast for 35 to 40 minutes.
Serve the Veggies hot. Roasted Vegetable is ready.
Thanks for learning Roasted Vegetable recipe.
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