Oven Roasted Vegetables Recipe - Recipe Center - Raley’s Family of Fine Stores

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Oven Roasted Vegetables

Oven Roasted Vegetables
1-1/2 lb. fresh beets peeled
1 lb. yams or sweet potatoes
1 large red onion
1/2 lb. small red potatoes
1/2 lb. Yukon Gold potatoes
3 tbsp. extra virgin olive oil
2 tbsp. Raley’s Balsamic Vinegar
1 tbsp. fresh rosemary chopped
Salt and pepper to taste freshly ground
Prep time: 20 minutes
Cook time: 1 hour

Preheat oven to 350°F. Peel beets, yams and onions; cut all vegetables into 1½-inch chunks. Place beets on half of a large shallow baking pan and remaining vegetables on the other half. Drizzle with olive oil and toss lightly to coat. Bake for 45 to 50 minutes or until vegetables are tender and starting to crisp on the edges, stirring every 15 minutes. Drizzle with vinegar and cook for 10 minutes more. Toss with rosemary and season to taste with salt and pepper.

Makes 6 to 8 servings.
Nutritional Information:
(based on 7): 220 calories, 4 g protein, 6 g total fat (1 g sat., 0 g trans), 37 g carbohydrate, 5 g fiber, 14 g sugar, 0 mg cholesterol, 160 mg sodium, 4 points


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