Roasted Vegetables

Prep Time 20-25 min.
Cook Time 35-45 min.

Roasted VegetablesThis roasted vegetable recipe is a simple and tasty way to prepare root vegetables.

Last winter we participated in a local CSA and we ended up with a ton of root vegetables, so I made this recipe week after week and never got tired of it. It works great with almost any meal. As you can see from the photos, I even use it as a replacement for homefries which is much healthier then your traditional white potato homefries, but still quite the treat if you ask me!

Ingredients

  • 1 small butternut squash, cubed
  • 2 bell peppers
  • 2 carrots, chopped
  • 2 sweet potatoes, cubed
  • 2 yukon gold potatos, cubed
  • 1 red onion (or 2 medium sized yellow onions work nicely too)
  • 1 tbs chopped fresh thyme
  • 1 tbs chopped fresh rosemary
  • 1/4 cup cold pressed olive oil
  • 2 tablespoon balsamic vinegar (apple cider vinegar or lemon juice can be used as a sub)
  • sea salt and freshly ground pepper to taste

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potatos, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  5. Serve along side eggs, chicken fingers, or even as fish and chips! Enjoy!

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