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Roasted Vegetables

Monday - November 18, 2019 12:49 pm , Category : RECIPES


Ingredient:

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


Method:

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.

 

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