Roasted Vegetables
Roasted vegetables go well with any meal, whether it's just family at the table or you're expecting company. Aside from prep time, this recipe is super easy and can even be made ahead and reheated before serving. Colorful, tasty, and full of flavor, these caramelized roasted veggies deserve a place on 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
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh rosemary, or more to taste
- 1 tablespoon chopped fresh thyme, or more to taste
- salt and freshly ground black pepper to taste
DIRECTION:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
- Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
