Roasted Vegetables

  • 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 fresh thyme (chopped)
  • 2 tablespoons fresh rosemary (chopped)
  • 1/4 cup olive oil
  • 1 tablespoon vinegar
  • salt and pepper
  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.
  3. Separate the red onion quarters into pieces, and add them to the mixture.
  4. 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.
  5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.