Sheet Pan Roasted Vegetables | Foodtalk

Name: Sheet Pan Roasted Vegetables | Foodtalk
Ingredients: 2 medium size potatoes, cubed (about 3 1/2 to 4 cups); 1 large sweet potato, peeled and cubed (about 2 1/2 cups); 1 large red bell pepper, chopped; 1 small zucchini (slice 1/2-inch thick and cut slices in half); 1 small yellow squash (slice 1/2-inch thick and cut slices in half); 2 large carrots, sliced 1/2-inch thick (about 2 to 2 1/2 cups); 2 medium size yellow or red onions (or 1 of each), quartered, with pieces separated; 2 Tablespoons chopped fresh rosemary; 2 Tablespoons chopped fresh basil leaves; 1/3 to 1/2 cup olive oil (use 1/3 cup for a lighter coating of oil or 1/2 cup for a generous coating); 3 Tablespoons balsamic vinegar; 1 Tablespoon minced garlic; salt and pepper to taste

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I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I jus…

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Ingredients

2 medium size potatoes, cubed (about 3 1/2 to 4 cups)
1 large sweet potato, peeled and cubed (about 2 1/2 cups)
1 large red bell pepper, chopped
1 small zucchini (slice 1/2-inch thick and cut slices in half)
1 small yellow squash (slice 1/2-inch thick and cut slices in half)
2 large carrots, sliced 1/2-inch thick (about 2 to 2 1/2 cups)
2 medium size yellow or red onions (or 1 of each), quartered, with pieces separated
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh basil leaves
1/3 to 1/2 cup olive oil (use 1/3 cup for a lighter coating of oil or 1/2 cup for a generous coating)
3 Tablespoons balsamic vinegar
1 Tablespoon minced garlic
salt and pepper to taste