Roasted Vegetables

(from artmem’s recipe box)

Source: http://allrecipes.com//Recipe/roasted-vegetables/Detail.aspx

Prep time: 15 minutes
Cook time: 40 minutes
Serves 4 people

Categories: sides, vegetables

Ingredients

  • 1 small butternut squash, 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 and freshly ground black pepper

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).

  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.

Email to a friend | Print this recipe | Back