Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1 small butternut squash, cubed; 2 red bell peppers, seeded and diced; 1 sweet potato, peeled and cubed; 1 yukon gold potato, cubed; 1 red onion, quartered; 453.59 g baby carrots; 4 garlic cloves; 14.79 ml fresh thyme, chopped; 29.58 ml fresh rosemary, chopped; 29.57 ml olive oil; 29.58 ml balsamic vinegar; salt and pepper

Submitted by webbqt

"Easy side dish"

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Ready In:: 55mins
Ingredients:: 12
Serves:: 12

ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
1 yukon gold potato, cubed
1 red onion, quartered
453.59 g baby carrots
4 garlic cloves
14.79 ml fresh thyme, chopped
29.58 ml fresh rosemary, chopped
29.57 ml olive oil
29.58 ml balsamic vinegar
salt and pepper

directions

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, carrots,sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
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.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.