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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 7 |
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This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. Ingredients:
3 yukon gold potatoes, cut into small wedges |
2 medium sweet red peppers, cut into 1-inch pieces |
1 small butternut squash, peeled and cubed |
1 medium sweet potato, peeled and cubed |
1 medium red onion, cut into wedges |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.
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