Roasted Vegetables
Side Dish Casseroles Squash Casserole
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Servings per recipe: 12
Calories per serving: 123
Preparation time: 15m
Total cooking time: 55m
Ingredients:
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
Directions:
- 1 Preheat oven to 475 degrees F (245 degrees C).
- 2 In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- 3 In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- 4 Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrion facts:
| Total Fat | 4.7g | 7% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 13mg | |
| Potassium | 390mg | 11% |
| Total Carbohydrates | 20g | 6% |
| Dietary Fiber | 3.1g | 12% |
| Protein | 2g | 4% |
| Sugars | 4g | |
| Vitamin A | 11034IU | |
| Vitamin C | 44mg | |
| Calcium | 49mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 35mg | |
| Folate | 35mcg |
