Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Total time: 60 min
Yield: 6 인분
Ingredients: 1 large yam, peeled and cut into 1 inch pieces; 1 large parsnip, peeled and cut into 1 inch pieces; 1 cup baby carrots; 1 zucchini, cut into 1 inch slices; 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces; ½ cup roasted red peppers, cut into 1-inch pieces; ¼ cup chopped fresh basil; 2 cloves garlic, minced; 🧂 ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons olive oil, divided

비용 $10, 절약하다 $15

출처: Recommended by CookPal

60 분
6 인분
$10

Roasted Vegetable Medley

비용 $10, 절약하다 $15

출처: Recommended by CookPal

60 분
6 인분
$10

재료

Vegetables
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ½ cup roasted red peppers, cut into 1-inch pieces
Herbs & Spices
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 🧂 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Oils
- 2 tablespoons olive oil, divided

단계

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

Place yam, parsnip, and carrots onto the baking sheets and bake for 30 minutes.

Add zucchini and asparagus to the baking sheets. Drizzle with remaining olive oil and continue baking until tender, about 30 minutes.

Remove roasted vegetables from the oven and let cool on baking sheets for 30 minutes.

In a large bowl, combine roasted red peppers, fresh basil, minced garlic, salt, and pepper.

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

영양 성분

1인분당

🔥

191

칼로리

4
단백질
35
탄수화물
5
지방

💡 Feel free to substitute other vegetables based on seasonal availability.For extra flavor, add a sprinkle of Parmesan cheese when serving.Store leftovers in an airtight container in the refrigerator for up to 3 days.