Roasted Vegetables
By csbrauer
o 1 small butternut squash, cubed
o 2 red bell peppers, seeded and diced
o 1 sweet potato, peeled and cubed
o 3 Yukon Gold potatoes, cubed
o 1 red onion, quartered
o 1 tablespoon chopped fresh thyme
o 2 tablespoons chopped fresh rosemary
o 1/4 cup olive oil
o 2 tablespoons balsamic vinegar
- Average
- Average budget
Ingredients
- o 1 small butternut squash, cubed
- o 2 red bell peppers, seeded and diced
- o 1 sweet potato, peeled and cubed
- o 3 Yukon Gold potatoes, cubed
- o 1 red onion, quartered
- o 1 tablespoon chopped fresh thyme
- o 2 tablespoons chopped fresh rosemary
- o 1/4 cup olive oil
- o 2 tablespoons balsamic vinegar
Preparation
Step 1
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. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.