Roasted Root Vegetables

I find this recipe works a bit better if I don't add the garlic and the fresh herbs until 20 minutes into the cooking.  Otherwise, they burn.  Just be sure to mix them with the rest of the vegetables so the oil gets mixed in.

Roasted Vegetables

Rated: Submitted By: Saundra Photo By: Beth Wand Sidell Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 12

"Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish."

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 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	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.
3.	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.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Printed from Allrecipes.com 10/28/2014