This is a delectable variant of the common appetizer made with tomatoes. The sugar is crunchy and caramelized, and the strawberries are warm and sweet. Your visitors will adore it.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 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
- 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
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.
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- Place yam, parsnip, and carrots onto the baking sheets.
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- 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.
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- Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
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- Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
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- Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
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Reviews
Came out really good! There’s a natural sweetness of all the vegetables as well as great nutrition from all of the different vegetables. Definitely a great recipe!
Skipped step 3 as flavors of veggies are good enough!
yummy yummy in my tummy
This was AMAZING!!! And I’m not a huge fan of vegetables, I usually add cheese to veggies to make them better. Followed recipe exactly and can’t wait to make it again! Delicious!
I used sweet potatoes instead of parsnips. Delicious!
I’ve made this many times but I’ve done it on a cookie sheet also I’ve put the vegetables on a sheet of tin foil and drissold the oil and seasoned it then wrapped it up in the tin foil and then put it in the oven for about 45 to one hour at 375 to 400 but it depends on your oven and how much you have plus the size of the vegetables
loved this and i add different veggies every time, I also add a package of fondue cubes at the end for a complete meal so good
Very good flavor, however an hour in 400 oven is too long, some things burned black in final 15 min, and the baking sheet had to be torn away as the balsamic was adhered to the pan, it wasn’t coming off. I will line my pan next time with heavy tin foil, and cut back temp to 375, or the time to 45 min.
Used sweet potatoes and rainbow carrots in pepper, garlic salt and crushed red pepper and roasted those for 30 minutes, then added brussels sprouts and red onion and cooked a little longer. Served with spicy sausage.
Very good. My whole family loved it.
This tasted amazing! I made it exactly as the recipe called for, except I used a normal red pepper instead of a pre-roasted one. The parsnip (which I’ve never used before) was delightfully sweet and the entire mix of vegetables was well balanced between savory and sweet. It was remarkably easy and I hope to make again and again. My 3-year old also loved the mix. The best part is you can MAKE THIS AHEAD OF TIME and it reheats well, making it a perfect dish for entertaining.
Conflicting info in this recipe. Cites in one place cooking time of 1 hour, in another 30 minutes. Over all, I have to agree that with the temp of 425 degrees, 30 minutes is way too long. At that, where did you have the rack in your oven positioned? High, middle, low.? This ALSO makes a difference in how well or how badly the food browns/burns.
I know that there will be variations due to different ovens having slightly different temperatures, but the times listed were way to long. I had to add the zucchini and asparagus after about 15/20 minutes rather than 30 minutes, and then it was done within another 10-15 minutes rather than 30.
I made it with 3 Yukon potatoes and 1 sweet potato instead of yams and it turned out extremely delicious. Time and temperature were the only adjustments. Bake the root vegetables (I also doubled the amount of carrots and parsnips) and potatoes at 400 for 25 minutes – turning every 10 minutes. Remove and let cool. Next, about 20 minutes for the asparagus and zucchini. I also added more olive oil to the vegetables while cooking and turning. This was a huge hit first time.
This would have been wonderful if the heat and time were reduced. As I always try to do, I followed the recipe to the letter this (first) time. The vegetables came out black. I regret not following my instincts on the heat and time. Next time I will. This recipe error is so severe I believe it should be edited or removed
Great combination of vegetables. I don’t like parsnips, so i would those out next time. Great colors and presentation too.
This was awesome! I think it was the first time my family had parsnips. I served it pretty warm though since it is freezing cold out.
Since the first time I made this dish, it has been a fan favorite. It’s such a great combination of sweet flavors with the perfect hint of savory and herbs. Delicious and healthy. Can’t beat that.
I decided to roast my vegetables this way instead of throwing them in with the crockpot with my roast. I intend to try this with the vegetables that are listed in the recipe,but I only had a mixed variety of baby potatoes and carrots. I mixed the carrots and potatoes up with EVO, Hymlayian pink salt,fresh ground black pepper. I felt lazy so I only used 1/2 teaspoon of dried garlic powder and 1/4 teaspoon of dried rosemary,( fresh would have taken this over the top!).Red onions would have been great to add, but I used 1 white onion with the crockpot roast. I spread it out on a foil lined large cookie sheet. Cooked for 20 minutes on 425 then lowered it to 400 for 15 minutes turning the vegetables every 10 minutes. The vegetables came out so roasted sweet,tender and better then having mushy carrots and potatoes from a crockpot. DH loved it and declared it went well with roast that we ate the following day for leftovers.
Roasted veggies are my favorite and the sprinkle of garlic and basil was great. I used sweet potatoes, carrots, asparagus and zucchini.
very good