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).
- 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. Pour and Toss with vegetables until they are coated. Spread evenly on a large, aluminum foil lined roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
