Prep Time: 15 Min
Cook Time: 40 Min
Ready In: 55 Min
Serves 8
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
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
PREPARATION:
Preheat oven to 475 degrees F
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes,
or until vegetables are cooked through and browned.
DEGUSTATION:
Roasted vegetables are a good accompaniment to any grilled meat, fish dish or over fresh pasta.
You can also get creative and roast other seasonal vegetables. Broccoli, zucchini, eggplant, asparagus, etc…
