This dish is so simple to make and it can be prepared in advance.
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
preheat: 475 degrees
combine: In a large bowl, combine the veggies
combine: In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread evenly on a large roasting pan.
roast: Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through.
make ahead: This can be prepared earlier in the day and reheated just prior to meal time.
serves: 8 prep: 20 min cook: 40 min