Roasted Vegetables
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Butternut Squash (cubed)1 tbsp
Thyme (chopped fresh)2 tbsps
Rosemary (chopped fresh)1 cup
Olive Oil2 tbsps
Balsamic Vinegar1
SaltDirections:
1
Preheat oven to 475 degrees F (245 degrees C)
2
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes
3
Separate the red onion quarters into pieces, and add them to the mixture
4
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper
5
Toss with vegetables until they are coated
6
Spread evenly on a large roasting pan
7
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned