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

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