More Great Recipes: Crowd Cooking | Fruit | Oven | Potluck

Sweet & Savory Roasted Vegetables

User Avatar
Member since 2007

Serves | Prep Time | Cook Time 30 to 40


1 bulb fennel
1 small butternut squash
1 med red onion
2 bell peppers (red, yellow, orange)

1/2 Cup Olive oil
Juice of 1 Lemon
1/4 to 1/2 Cup White balsamic vinegar
2 cloves chopped garlic
1 TBS brown sugar
salt & pepper to taste

Chop the vegetables so that they are bite-size and roughly all the same size. Spread them in a single layer on a baking sheet.

Mix the remaining ingredients together well and pour over the vegetables making sure to coat well.

Roast at 425 for approximately 30-40 mins, turning them over once 1/2 way through.

Pairs Well With


This is a very easy way to eat your veggies. Serve them warm or at room temp without a problem. I have served them as a dish at a pot luck, as filling for quesadillas, and on english muffins for brunch.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze