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Roasted Vegetables
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elevate your meal with simple, flavorful roasted veggies - toss with olive oil, balsamic, and herbs for a vibrant dish.
Ingredients:
  • 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium red bell peppers, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium red onion - peeled, quartered, and separated into pieces
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh rosemary, or more to taste
  • 1 tablespoon chopped fresh thyme, or more to taste
  • salt and freshly ground black pepper to taste
Instructions:
  • Heat the oven to 475 degrees F (245 degrees C).
  • Toss together butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
  • Combine olive oil, balsamic vinegar, rosemary, and thyme in a small bowl. Season with salt and pepper. Drizzle the mixture over the vegetables and toss to coat thoroughly. Transfer the coated vegetables to a large roasting pan, spreading them out evenly.
  • Roast the vegetables in the preheated oven, stirring every 10 minutes, until they are slightly caramelized and cooked through, for 35 to 40 minutes.

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