Roasted Vegetables

Easy side dish

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1  small  butternut squash, cubed
• 2  red bell peppers, seeded and diced
• 1  sweet potato, peeled and cubed
• 1  yukon gold potato, cubed
• 1  red onion, quartered
• 1  lb  baby carrots
• 4  garlic cloves
• 1  tablespoon fresh thyme, chopped
• 2  tablespoons fresh rosemary, chopped
• 1⁄8 cup olive oil
• 2  tablespoons  balsamic vinegar
•  salt and pepper

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, carrots,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 in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.