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.
