Saturday, October 3, 2015

Holiday Mixed Roasted Vegetables

  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
  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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