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Herb Roasted Vegetables

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dinner
Herb Roasted Vegetables
Ingredients
  • 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium red bell peppers, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium red onion - peeled, quartered, and separated into pieces
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh rosemary, or more to taste
  • 1 tablespoon chopped fresh thyme, or more to taste
  • salt and freshly ground black pepper to taste
Instructions
1
Preheat your oven to a high temperature of 475 degrees Fahrenheit (or 245 degrees Celsius for those using metric measurements).
2
In a spacious bowl, merge the butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces together.
3
In a separate, smaller container, blend the olive oil, balsamic vinegar, rosemary, and thyme in a harmonious mixture; add a pinch of salt and pepper to taste. Pour this dressing over the vegetables and thoroughly combine until they are evenly coated.
4
Transfer the vegetable mixture to a large, flat roasting pan and spread it out in an even layer.
5
Place the vegetables in a hot oven, stirring every 10 minutes, until they are slightly caramelized and cooked through, taking approximately 35 to 40 minutes.