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!
- 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
- Preheat oven to 475 degrees F (245 degrees C).
- 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.
- 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.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
- Serve along side eggs, chicken fingers, or even as fish and chips! Enjoy!