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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A dish overflowing with vegetables. Make it how you like it - with lemon juice or balsamic vinegar. Yukon, or regular baking potatoes, whatever you have on hand. Delicious addition to any meal. Ingredients:
3 yukon gold (or baking) potatoes, cut into cubes |
1 sweet potato, peeled and cut into cubes |
1 small butternut squash, cut into cubes |
2 red bell peppers, seeds removed and finely chopped |
1 red onion, cut into quarters |
1 tbsp fresh thyme, chopped |
2 tbsp fresh rosemary, chopped |
2 tbsp balsamic vinegar |
1/4 cup olive oil |
salt and black pepper (freshly ground) |
Directions:
1. Preheat oven to 475 degrees F.
2. Mix together the Yukon Gold potatoes, sweet potato, squash, and red bell peppers, in a large sized bowl. Divide the onion quarters into pieces, then add to the mixture.
3. In a small bowl, combine thyme, rosemary, vinegar, rosemary, salt and pepper then toss with vegetables until they are coated well. Arrange them evenly on a large roasting pan.
4. Roast for 35-40 minutes, stirring every 10 minutes, (or until vegetables are cooked through and slightly browned.)
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