Roasted Vegetables

Simple EatsAuthorSimple EatsCategoryDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
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
 ¼ 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.

Ingredients

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
 ¼ cup olive oil
 2 tablespoons balsamic vinegar
 salt and freshly ground black pepper

Directions

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.

Roasted Vegetables
Simple Eats

Author Simple Eats

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