Roasted Vegetables with Balsamic Vinegar, Fresh Rosemary, and Thyme

You can really use any combination of vegetables. I'm listing the original recipe so you can get an idea of veggie quantity to go with the balsamic-herb coating. 

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  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
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  salt and freshly ground black 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. 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.
  
  
  Original recipe found here.

Poppy Seed Vinaigrette Salad Dressing

1/4 c. apple cider vinegar
1/4 c. balsamic vinegar
2 T. fresh lemon juice
2/3 c. sugar
Half a purple onion
1-2 T. mustard
1t. salt
1/2 t. paprika
1 1/2 T. poppy seeds
1 c. canola oil

Puree all ingredients and enjoy.

This is good on any green salad, but I prefer the leafy greens and spinach. I also like to add something sweet to the salad like grapes, apples, or Craisins. Blue cheese, gorgonzola, avocados, sliced red onion, sugared almonds, sunflower seeds, and any other splurge tastes great with this salad.

This recipe makes a lot, but it keeps well in the fridge for a few weeks.