Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (16 ounce) package oven-ready potatoes, seasoning packet removed; 1 (1 1/2 lb) acorn squash, seeded and cut into chunks; 6 ounces fresh broccoli, cut into florets; 6 ounces Brussels sprouts, halved; 6 ounces summer squash, cut into thick slices; 1/2 red onion, cut into wedges; 1/2 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon salt; 1/2 teaspoon ground black pepper; fresh basil leaf, for garnish

Submitted by PMHawk

"Toss all of these delicious fall vegetables with balsamic vinegar and olive oil for an unforgettable side dish."

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 8

ingredients

1 (16 ounce) package oven-ready potatoes, seasoning packet removed
1 (1 1/2 lb) acorn squash, seeded and cut into chunks
6 ounces fresh broccoli, cut into florets
6 ounces Brussels sprouts, halved
6 ounces summer squash, cut into thick slices
¹⁄₂ red onion, cut into wedges
¹⁄₂ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
¹⁄₂ teaspoon ground black pepper
fresh basil leaf, for garnish

directions

Preheat oven to 400 degrees. Spray a 15x10x1-inch baking pan with nonstick spray.
Add vegetables to prepared pan.
Drizzle with olive oil and balsamic vinegar.
Sprinkle with salt and pepper.
Roast 45 minutes or until vegetables are tender.
Garnish with fresh basil, if desired.