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Oven Roasted Vegetables

"These oven roasted vegetables are super easy to make! A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."
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Prep Time 15 minutes
Cook Time 40 minutes

Equipment

  • Oven
  • Large Bowl
  • Small Bowl

Ingredients
  

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  •  Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. 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
Keyword Oven Roasted Vegetables, Roasted Vegetables
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