Roasted Vegetables
Description
Roasted vegetables are an easy and tasty side dish with just olive oil, balsamic vinegar, and fresh herbs. Add flavor and color to your plate!
Ingredients
•
1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
•
3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
•
2 medium red bell peppers, peeled and cut into 1/2-inch pieces
•
1 medium sweet potato, peeled and cut into 1/2-inch cubes
•
1 medium red onion - peeled, quartered, and separated into pieces
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
•
2 tablespoons chopped fresh rosemary, or more to taste
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1 tablespoon chopped fresh thyme, or more to taste
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salt and freshly ground black pepper to taste
Directions
1
Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).
2
Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
3
Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.
4
Pour over vegetables and toss until well coated.
5
Transfer vegetables to a large roasting pan and spread in an even layer.
6
Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
7
Serve and enjoy!