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

Ingredients

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


Notes

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.

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

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart