Roasted Colorful Veggies

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Roasted Colorful Veggies

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes (or regular potatoes) cubed
  • 1 red onion, quartered
  • 1 Tablespoon of chopped fresh thyme
  • 2 Tablespoons of chopped fresh rosemary
  • ¼ cup olive oil
  • 2 Tablespoons of balsamic vinegar or lemon juice
  • Salt and pepper

  1. Preheat oven to 475 degrees F.
  2. 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.
  3. 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.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.