Rejoice Roasted Vegetables

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

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.




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