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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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(s) fresh thyme chopped |
2 tablespoon(s) fresh rosemary chopped |
1/4 cup(s) olive oil |
2 tablespoon(s) balsamic vinegar |
salt and freshly ground pepper to taste |
Directions:
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet
3. potato, and Yukon Gold potatoes. Separate the red onion quarters
4. into pieces, and add them to the mixture.
5. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt,
6. and pepper. Toss with vegetables until they are coated. Spread
7. evenly on a large roasting pan.
8. Roast for 35 to 40 minutes in the preheated oven, stirring every 10
9. minutes, or until vegetables are cooked through and browned.
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