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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Everyone raves about this recipe. In fact, my picky-eater sister special requested it for Thanksgiving. Ingredients:
1 small butternut squash, peeled, seeded and 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 chopped fresh thyme |
2 tablespoons chopped fresh rosemary |
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
salt & freshly ground black pepper, to taste |
Directions:
1. Preheat oven to 475°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, stirring every 10 minutes or until vegetables are cooked through and browned.
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