Serves 12
Total Time: 55 m
Reviews
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 tablespoon chopped fresh thyme |
| 2 tablespoons chopped fresh rosemary |
| 1/4 cup olive oil |
| 2 tablespoons balsamic vinegar |
| 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. 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.
Source: allrecipes.com
Yield: 12
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