Description
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead – just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.
Ingredients
- 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 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- ΒΌ cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12