Difficulty: Easy - for beginners
Dietary guidance: v v d
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, washed and cubed
1 red onion, peeled and quartered
1 Tbs fresh Thyme, chopped
2 Tbs fresh rosemary, chopped
1/4 c olive oil
2 Tbs balsalmic vinegar
salt and freshly ground pepper
Preheat oven to 475 degrees.
In a large bowl, combine squash, bell pepper, and potatoes. Separate the onion wedges into pieces and add them to the mixture.
In a small bowl, mix together the remaining ingredients and stir.
Pour the dressing mixture over the vegetables and toss lightly to coat.
Spread vegetables into a large, lightly oiled roasting pan or baking dish.
Roast for 35-40 minutes, stirring every 10 minutes, until vegetables are cooked through and browned.