Directions:
- Preheat oven to 475°F.
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes, stirring every 10 minutes or until vegetables are cooked through and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.06 Kcal (281 kJ) | ||
| Calories from fat | 42.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 8.24mg | 0% | |
| Potassium | 118.76mg | 3% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 8.7mg | 48% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 104.54 Kcal (438 kJ) | ||
| Calories from fat | 65.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 7% | |
|---|---|---|---|
| Sodium | 12.84mg | 0% | |
| Potassium | 185.14mg | 3% | |
| Total Carbs | 9.26g | 2% | |
| Sugars | 3.39g | 9% | |
| Dietary Fiber | 1.65g | 4% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 36.5mg | 39% | |
| Vitamin A | 1.1mg | 24% | |
| Iron | 13.6mg | 48% | |
| Calcium | 22.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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