Roasted Vegetables


Roasted Vegetables


Ingredients

1small butternut squash, cubed
2red bell peppers, seeded and diced
1sweet potato, peeled and cubed
3Yukon Gold potatoes,
cubed
1red onion, quartered
1tablespoon chopped
fresh thyme
2tablespoons chopped
fresh rosemary
¼cup olive oil
2tablespoons balsamic
vinegar
salt and freshly ground black pepper

Directions

Preheat oven to 475 degrees F (245 degrees C). 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 in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.