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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Easy side dish Ingredients:
1 small butternut squash, cubed |
2 red bell peppers, seeded and diced |
1 sweet potato, peeled and cubed |
1 yukon gold potato, cubed |
1 red onion, quartered |
1 lb baby carrots |
4 garlic cloves |
1 tablespoon fresh thyme, chopped |
2 tablespoons fresh rosemary, chopped |
1/8 cup olive oil |
2 tablespoons balsamic vinegar |
salt and pepper |
Directions:
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, carrots,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.
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