Roasted Vegetables
Serving size: 6
Calories per serving: 128
1/2 small butternut squash, cubed
1 red bell peppers, seeded and diced
1/2 sweet potato, peeled and cubed
1 1/2 yukon gold potatoes, cubed
1/2 red onion, quartered
1 1/2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
Directions:
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 30 to 35 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 30 to 35 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.
