Roasted Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 1 yukon gold potato, cubed
• 1 red onion, quartered
• 1 lb baby carrots
• 4 garlic cloves
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1/8 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper

Recipe

• 1 preheat oven to 475 degrees f (245 degrees c).
• 2 in a large bowl, combine the squash, red bell peppers, carrots,sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• 3 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.
• 4 roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.