Name: Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Butternut squash - peeled, seeded, and cut into 1/2-inch cubes - 1 small; Yukon Gold potatoes, peeled and cut into 1/2-inch cubes - 3 medium; Red bell peppers, peeled and cut into 1/2-inch pieces - 2 medium; Sweet potato, peeled and cut into 1/2-inch cubes - 1 medium; Red onion - peeled, quartered, and separated into pieces - 1 medium; Olive oil - ¼ cup; Balsamic Vinegar - 2 tablespoons; Chopped fresh rosemary, or more to taste - 2 tablespoons; Chopped fresh thyme, or more to taste - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetables

1. Butternut squash - peeled, seeded, and cut into 1/2-inch cubes - 1 small

2. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes - 3 medium

3. Red bell peppers, peeled and cut into 1/2-inch pieces - 2 medium

4. Sweet potato, peeled and cut into 1/2-inch cubes - 1 medium

5. Red onion - peeled, quartered, and separated into pieces - 1 medium

6. Olive oil - ¼ cup

7. Balsamic Vinegar - 2 tablespoons

8. Chopped fresh rosemary, or more to taste - 2 tablespoons

9. Chopped fresh thyme, or more to taste - 1 tablespoon

10. Salt and freshly ground black pepper to taste - 1 tablespoon

How to cook deliciously - Roasted Vegetables

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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