Roasted Vegetables

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 small butternut squash, peeled, seeded and cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt & freshly ground black pepper, to taste

Recipe

• 1 preheat oven to 475°f.
• 2 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.
• 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, stirring every 10 minutes or until vegetables are cooked through and browned.