Roasted Vegetables

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Pour over vegetables and toss until well coated.

5. 5

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

6. 6

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

7. 7

   Serve and enjoy!