Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Total time: 115
Yield: 6
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; 0.5 cup roasted red peppers, cut into 1-inch pieces; 0.25 cup chopped fresh basil; 2 cloves garlic, minced; 0.5 teaspoon kosher salt; 0.5 teaspoon ground black pepper

Recipe by Lorelei from allrecipes.com

Dinner,Side Dish 2 Hr. 55 Mins.

Ingredients

6 servings

•

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

•

0.5 cup roasted red peppers, cut into 1-inch pieces
•

0.25 cup chopped fresh basil
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2 cloves garlic, minced
•

0.5 teaspoon kosher salt
•

0.5 teaspoon ground black pepper

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.