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Olivia

Roasted Vegetable Medley

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Roasted vegetable medley with sweet potato, asparagus, and red pepper. A simple plant-forward dish with rich flavor and easy preparation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American
Calories: 129
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups sweet potato cubed
  • 1 bunch asparagus trimmed
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Casserole Dish,
Casserole Dish,
$35.99 $29.99
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05/21/2026 01:01 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Place sweet potato, asparagus, and red pepper in a large bowl.
  3. Add olive oil, thyme, salt, and black pepper.
  4. Toss until evenly coated.
  5. Spread vegetables on a baking sheet in a single layer.
  6. Roast for 25 minutes.
  7. Stir vegetables halfway through cooking.
  8. Continue roasting until tender and lightly browned.
  9. Remove from oven.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 129kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 39mgPotassium: 308mgFiber: 3gSugar: 4gVitamin A: 10574IUVitamin C: 43mgCalcium: 31mgIron: 1mg

Notes

• Cut sweet potatoes evenly for consistent roasting
• Do not overcrowd the pan for better browning
• Add garlic for extra flavor if desired

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