Roasted Vegetables
Course: SidesDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
40
minutesIngredients
1 small butternut squash, cubed
2 red bell peppers, seeded and cubed
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
¼ cup olive oil
2 tbsp balsamic vinegar
½ tsp sea salt
½ tsp freshly ground black pepper
Directions
- Preheat oven to 425 degrees.
- 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 vegetable mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and black pepper.
- Toss spice mixture 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.