Roasted Vegetables

Roasted vegetables are an easy and tasty side dish with just olive oil, balsamic vinegar, and fresh herbs. Add flavor and color to your plate!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 123 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 2 tablespoons chopped fresh rosemary, or more to taste
• 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 red onion - peeled, quartered, and separated into pieces
• 1 tablespoon chopped fresh thyme, or more to taste
• 0.25 cup olive oil

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Serve and enjoy!

Step 4

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

Step 5

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

Step 6

Pour over vegetables and toss until well coated.

Step 7

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