Real Recipes From Real Home Cooks ®

herb-roasted veggies

a recipe by
sherry monfils
worcester, MA

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

serves 12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For herb-roasted veggies

  • 1 md
    butternut squash, peeled and cubed
  • 2 lg
    red bell peppers, cubed
  • 1 lg
    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

  • 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.