Herb-roasted veggies

Herb-roasted Veggies

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sherry monfils

By
@smonfils

Squash, potatoes, sweet potatoes, and peppers in a herb sauce, roasted to perfection...yum! Great w/ roasted chicken.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 medium
    butternut squash, peeled and cubed
  • 2 large
    red bell peppers, cubed
  • 1 large
    sweet potatoes, scrubbed clean and cubed, peel if you want to
  • 3
    yukon gold poataoes, cubed
  • 1
    red onion, quartered
  • 1 Tbsp
    chopped fresh thyme
  • 2 Tbsp
    chopped fresh rosemary
  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    balsamic vinegar
  • ·
    salt and pepper to taste

How to Make Herb-roasted veggies

Step-by-Step

  1. Heat oven to 475. In lg bowl, combine squash, red peppers, sweet potato, and yukon potatoes. Separate the onions into single pieces and add to the bowl.
  2. In small bowl, whisk together thyme, rosemary, oil, vinegar, salt and pepper. Toss w/ veggies to coat.
  3. Spread out evenly on a baking sheet. Roast 40 mins, stirring every 10 mins until browned.

Printable Recipe Card

About Herb-roasted veggies

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Vegan Low Fat
Other Tag: Healthy




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