This Roasted Veggie Medley is an excellent side dish that is very adaptive to all tastes!
Course
Side Dish
Cuisine
American
Keyword
Roasted Veggie Medley
Prep Time16minutes
Cook Time45minutes
Total Time1hour1minute
Servings4
Calories53kcal
AuthorYvonne
Ingredients
1zucchini
2carrotspeeled
1onion
1beetpeeled
1c.mushrooms
Salt & pepper to taste
Olive oil
Instructions
Preheat oven to 425.
Chop your veggies in to medium sized chunks.
In a large bowl mix together all chopped vegetables (except beets) and drizzle generously with olive oil (approx 2-3 tbsp.). In a separate bowl drizzle beets with 1 tbsp. olive oil.*
Place all vegetables in a 9x13 baking dish. Salt & pepper to taste.
Bake 45-60 minutes until vegetable are tender.
Recipe Notes
[My 2 Cents] Of course you could mix all the veggies in one bowl. I chose not to because beets immediately dye everything they touch. So to avoid all of my veggies being purple, I mixed them separately and then just sprinkled the beets throughout.
Nutrition Facts
Roasted Veggie Medley
Amount Per Serving
Calories 53
% Daily Value*
Sodium 45mg2%
Potassium 520mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 5195IU104%
Vitamin C 14.9mg18%
Calcium 28mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.