Roasted Vegetable Medley

11 85 126
Ingredients Minutes Calories
Prep Cook Servings
25 min 1 h 8
Roasted Vegetable Medley
Health Highlights


2 tbsp Extra virgin olive oil
2 medium Yam (peeled, cut into 1-inch pieces)
1 1/4 parsnip(s) Parsnip (peeled, cut into 1-inch pieces)
1 1/3 cup whole Baby carrots
1 1/4 medium Zucchini (cut into 1-inch slices)
1 1/4 bunch, trimmed Asparagus (cut into 1-inch pieces)
2/3 cup Roasted red peppers, canned (chopped)
3 clove(s) Garlic (minced)
1/3 cup Basil, fresh
3/4 tsp Kosher salt
3/4 tsp Black pepper


  1. Preheat oven to 425F. Grease 2 baking sheets with 1 Tbsp olive oil.
  2. Place the yams, parsnips, and carrot onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining 1 Tbsp. of olive oil.
  3. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  4. Toss the roasted red peppers together with the garlic, basil, salt and pepper in a large bowl until combined.
  5. Add the roasted vegetable, and toss to mix. Serve at room temperature or cold.

Nutrition Facts

Per Portion

Calories 126
Calories from fat 47
Calories from saturated fat 5.0
Total Fat 5.2 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 299 mg
Potassium 614 mg
Total Carbohydrate 18.9 g
Dietary Fiber 4.7 g
Sugars 4.3 g
Protein 3.3 g

Dietary servings

Per Portion

Vegetables 2.6

Energy sources


Meal Type(s)