1 small butternut squash, cubed
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
Pepper
Salt (optional)
Preheat oven to 475
In a large bowl, mix squash, peppers, sweet potato, Yukon Gold potatoes, add the red onion pieces, into the mixture.
In a medium bowl, mix together, thyme, rosemary, olive oil, vinegar, salt, and pepper, add vegetables and mix together until they are well coated.
Spread vegetables evenly on a large roasting pan. Roast for 30 to 45 minutes in the preheated oven, stirring every 10 minutes, until vegetables are cooked and a nice golden browned.
Serves 12
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
Pepper
Salt (optional)
Preheat oven to 475
In a large bowl, mix squash, peppers, sweet potato, Yukon Gold potatoes, add the red onion pieces, into the mixture.
In a medium bowl, mix together, thyme, rosemary, olive oil, vinegar, salt, and pepper, add vegetables and mix together until they are well coated.
Spread vegetables evenly on a large roasting pan. Roast for 30 to 45 minutes in the preheated oven, stirring every 10 minutes, until vegetables are cooked and a nice golden browned.
Serves 12
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