Roasted Vegetables

Everyone raves about this recipe. In fact, my picky-eater sister special requested it for Thanksgiving.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  small  butternut squash, peeled, seeded and cubed
• 2  red bell peppers, seeded and diced
• 1  sweet potato, peeled and cubed
• 3  yukon gold potatoes, cubed
• 1  red onion, quartered
• 1  tablespoon  chopped fresh thyme
• 2  tablespoons  chopped fresh rosemary
• 1⁄4 cup olive oil
• 2  tablespoons  balsamic vinegar
•  salt & freshly ground black pepper, to taste

Directions

1. Preheat oven to 475°F.
2. 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.
3. 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.
4. Roast for 35 to 40 minutes, stirring every 10 minutes or until vegetables are cooked through and browned.