Categories: Christmas, Thanksgiving, fall, side dish, vegetable, winter

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, quartered
• 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. In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.

2. Transfer to two greased 15-in. × 10-in. × 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally.

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