Ingredients

• 3 sweets potatoes , peeled and cut into 1-inch pieces
• 1 large butternut squash , peeled, seeded, and cut into 1-inch pieces
• 1 , 2 pound
• 1 large delicata squash , peeled, seeded, and cut into 1-inch pieces
• 1 large onion , sliced
• 2 reds potatoes , peeled and cut into 1-inch pieces
• 2 carrots , sliced
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 6 drieds bay leaves
• 1 dash lemon juice
• 1 dash red wine vinegar
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots in a large roasting pan. Combine rosemary, thyme, and oregano in a small bowl.
3. 3 Drizzle olive oil over vegetables; sprinkle with herb mixture, then toss to coat. Scatter bay leaves over vegetables; drizzle lemon juice and red wine vinegar over top.
4. 4 Roast in the preheated oven until vegetables are tender, about 1 ½ hours, stirring every 30 minutes. Season with salt and black pepper.

Nutrition per serving