Roasted Fall Vegetables

By lindaauman

Be sure to use a large sheet pan with just one layer of vegetables.

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 T fresh thyme
• 2 T chopped fresh rosemary
• 1/4 cup olive oil
• 2 T balsamic vinegar
• Salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 400.

In a large bowl, combine the squash, red bell peppers, sweet potato, and potatoes. Separate red onion quarters into pieces and add them to mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large, shallow roasting pan.

Roast for 35-40 minutes in oven, stirring every 10 minutes, or until veggies are cooked through and browned.