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.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Toss all of these delicious fall vegetables with balsamic vinegar and olive oil for an unforgettable side dish. Or, toss 1 cup of these roasted veggies with a 7.1-oz bag savory balsamic salad kit for dinner.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. oven-ready potatoes, seasoning packet removed | ||
| 1 (1-1/2 lbs.) acorn squash, seeded and cut into chunks | ||
| 6 oz. fresh broccoli, cut into florets | ||
| 6 oz. Brussels Sprouts, halved | ||
| 6 oz. summer squash, cut into thick slices | ||
| 1 red bell pepper, seeded and sliced | ||
| ½ red onion, cut into wedges | ||
| ½ c. Gustare Vita olive oil | ||
| 2 tbsp. Gustare Vita balsamic vinegar | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| Fresh basil leaves, for garnish |
Things To Grab
- Hy-Vee nonstick cooking spray
- 15x10x1-inch baking pan
Directions
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 25g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Monthly Ad October 2018