Name: Kiwi-Roast Vegetable Mix recipe
Ingredients: 2 large roasting potatoes, cut into cubes;1 large sweet potato, peeled and cut into cubes;1 large brown onion, quartered;1 ½ cups fresh mushrooms;1 parsnip, peeled and cut into cubes;1 carrots, peeled and cut into cubes;¼ cup olive oil;3 tablespoons balsamic vinegar;3 tablespoons chopped fresh rosemary;2 tablespoons chopped fresh thyme;salt and freshly ground black pepper to taste

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

2 large roasting potatoes, cut into cubes 1 large sweet potato, peeled and cut into cubes 1 large brown onion, quartered 1 ½ cups fresh mushrooms 1 parsnip, peeled and cut into cubes 1 carrots, peeled and cut into cubes ¼ cup olive oil 3 tablespoons balsamic vinegar 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme salt and freshly ground black pepper to taste

Nutrition Info

283.8 calories carbohydrate: 46.7 g cholesterol: : - fat: 9.4 g fiber: 7.4 g protein: 5.2 g saturatedFat: 1.4 g servingSize: - sodium: 64.2 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat an oven to 475 degrees F (245 degrees C).
Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl, drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.

Recipe Yield

6 servings

Recipe Note

A great dish with a kiwi-roast lamb main dish. Stir-fry the leftovers the day after in butter for a great tasting-breakfast filler.

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