Roasted Vegetables
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
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Instructions
- Gather all ingredients. 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.
- Serve and enjoy!
Source
Original recipe: View Original