Roasted Vegetables

By draingal

Ingredients

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and sliced
• 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
• 1/4 cup olive oil
• 2 tbsp. balsamic vinegar
• salt and freshly ground black pepper to taste

Preparation

Step 1

Preheat oven to 475 degrees.
In 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 the thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with the vegetables until they are well coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes; stirring every 10 minutes, until the vegeatbles are cooked through and browned.