Roasted Vegetables

By suewaynes

Ingredients

• 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
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar or lemon juice
• salt and freshly ground black pepper
• optional - add fresh or dried herbs to vegetables before mixing with oil and vinegar
• Other seasonal vegetables
• Brussels sprouts
• Kale
• Chard
• Broccoli
• Cauliflower
• Green Beans
• Note: Can add bacon, 2 cups cubed French bread (serve immediately if using bread), add 1 T. honey or leeks (white portion only) cut into 2-in. lengths.

Preparation

Step 1

Preheat oven to 475 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 mixture.

Drizzle with olive oil and balsamic or lemon juice and toss vegetables until they are coated. Add salt and pepper. Toss again. Spread evenly on a large roasting pan.

Roast for 30-35 minutes in the preheated oven, stirring every 10 minutes, or until cooked through.