herb-roasted veggies

Name: Herb-roasted veggies
Prep time: 15 min
Cook time: 40 min
Yield: 12
Cuisine: American
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 tablespoon(s) chopped fresh thyme; 2 tablespoon(s) chopped fresh rosemary; 1/4 cup(s) olive oil, extra virgin; 2 tablespoon(s) balsamic vinegar; - salt and pepper to taste

33 Pinches

sherry monfils

worcester, MA

Updated on Oct 18, 2013

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

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prep time 15 Min

cook time 40 Min

method Bake

yield 12 serving(s)

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 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil, extra virgin
2 tablespoons balsamic vinegar
- salt and pepper to taste

How To Make herb-roasted veggies

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.

Step 2

In small bowl, whisk together thyme, rosemary, oil, vinegar, salt and pepper. Toss w/ veggies to coat.
Step 3

Spread out evenly on a baking sheet. Roast 40 mins, stirring every 10 mins until browned.
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