Roasted Vegetables

Roasted Vegetables
This is a casserole dish of seasonal vegetables that is easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Gold on hand.
  • 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 T chopped fresh thyme
  • 2 T chopped fresh rosemary
  • ¼ c olive oil
  • 2 T balsamic vinegar
  • salt and freshly ground black pepper
  1. Preheat oven to 475 degrees.
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
  3. Separate the red onion quarters into pieces, and add to the mixture.
  4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
  5. Toss with vegetables until they are coated.
  6. Spread evenly on a large roasting pan.
  7. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


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