Wednesday, June 24, 2015

Roasted Vegetables

Ingredients for 12 servings

¼ cup olive oil
1 red onion, quartered
1 small butternut squash, cubed
1 sweet potato, peeled and cubed
1 tablespoon chopped fresh thyme
2 red bell peppers, seeded and diced
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh rosemary
3 Yukon Gold potatoes, cubed
salt and freshly ground black pepper


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.

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