Roasted Vegetable Medley
Ingredients
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ½ cup roasted red peppers, cut into 1-inch pieces
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
- Place yam, parsnip, and carrots onto the baking sheets.
- Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all 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.
- Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
- Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Source
Original recipe: View Original