Roasted Vegetables

1 Small Butternut Squash, 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

Sea Salt And Freshly Ground Black Pepper

Directions:; Preheat oven to 475 degrees F (245 degrees C).

1. 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.
2. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Pour and Toss with vegetables until they are coated. Spread evenly on a large, aluminum foil lined roasting pan.
3. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.