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Roasted Vegetables

Yields1 ServingPrep 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 tbsp chopped fresh thyme
 2 tbsp chopped fresh rosemary
 ¼ cup olive oil
 2 tbsp 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.

Nutrition Facts

Serving Size 12

Amount Per Serving
Calories 123