Ingredients
2 pounds winter squash
2 red
bell peppers
1 sweet potato, peeled
3 Yukon Gold potatoes,
peeled
1 red onion
1 tablespoon chopped fresh thyme
2
tablespoons chopped fresh rosemary
1/4 cup olive oil
2
tablespoons balsamic vinegar
salt to taste
ground black pepper
to taste
Directions
1 Preheat oven to 475 degrees F
(245 degrees C).
2 Cut squash, peppers, and sweet and regular
potatoes into 1-inch cubes.
Cut onion in half and each half into
four wedges.
Cut root end and separate onion pieces.
Place
all veggies in a large bowl.
3 In a separate bowl, combine
thyme, rosemary, olive oil, vinegar, and salt and pepper to taste.
Toss with vegetables until they are coated.
Place all
veggies in a roasting pan.
Use two pans if you need more
room.
4 Roast veggies at 475 degrees F (245 degrees C) for
35-40 minutes, stirring every 10 minutes, until veggies are cooked
through and
browned.
