Roasted Vegetables
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme - I have used fresh and dry herbs with this recipe. PLEASE use fresh if you can . It makes a difference.
2 tablespoons chopped fresh rosemary
1/4 cup olive oil - go easy on this.. use as much as needed, may not be this much
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
* This recipe originally had yukon gold potatoes in it, so I pulled that out. You might want to add more veggies from either Wave 1 or Wave 2 to round this out. Good additions would be: Broccoli, Cauliflower, Eggplant, Zucchini, Tomtoes, Carrots, Rutabaga.*
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and other veggies. Separate the red onion quarters into pieces, and add them to the mixture.
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.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
This re-heats well.
