Roasted Vegetables

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Prep

20 min

Cook

43 min

Total

63 min

Ingredients (10)

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes g

3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes g

2 medium red bell peppers, peeled and cut into 1/2-inch pieces g

1 medium sweet potato, peeled and cut into 1/2-inch cubes g

1 medium red onion - peeled, quartered, and separated into pieces g

¼ cup olive oil g

2 tablespoons balsamic vinegar g

2 tablespoons chopped fresh rosemary, or more to taste g

1 tablespoon chopped fresh thyme, or more to taste g

salt and freshly ground black pepper to taste g

kcal

fat

carbs

protein

Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).

Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.

Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.

Pour over vegetables and toss until well coated.

Transfer vegetables to a large roasting pan and spread in an even layer.

Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.

Serve and enjoy!