Recipe of the Month: Rosemary Seasoned Roasted Vegetables

This is a vibrant and savory casserole dish that is easy to prepare and perfect for eating healthy in April. Seasoned with rosemary and thyme, this vibrant dish is flavorful and versatile. While best served hot, it can be made a day ahead and reheated at any time. You should have a good amount of leftovers so cut the recipe in half if need be. Lemon juice can be substituted for the balsamic vinegar for a little zestier flavor.



1 Butternut Squash, Small, Cubed

2 Red Bell Peppers, Seeded, Diced

1 Sweet Potato, Peeled, Cubed

3 Yukon Gold Potatoes, Cubed

1 Red Onion, Quartered

1 tablespoon Thyme, Fresh, Chopped

2 tablespoons Rosemary, Fresh, Chopped

1/4 cup Olive Oil

2 tablespoons Balsamic Vinegar

Salt, to taste

Black Pepper, Freshly Ground, to taste


Preheat oven to 475 degrees.

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


Per serving: Calories 123; Fat 4.7g; Cholesterol 0mg; Sodium 13mg; Carbohydrate 20g; Protein 2g

Makes 12 servings; ready in 55 minutes.


Recipe submitted by Saundra. Photo provided by