Roasted Vegetables

What You'll Need

• one tablespoon chopped fresh thyme
• tow tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• tow tablespoons balsamic vinegar
• salt and freshly ground black pepper
• one small butternut squash, cubed
• tow red bell peppers, seeded and diced
• one sweet potato, peeled and cubed
• three Yukon Gold potatoes, cubed
• one red onion, quartered

How to Make It

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.