Roasted Vegetables
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This is a casserole dish of seasonal vegetables that is easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Gold on hand.
Ingredients
  • 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 T chopped fresh thyme
  • 2 T chopped fresh rosemary
  • ¼ c olive oil
  • 2 T balsamic vinegar
  • salt and freshly ground black pepper
Instructions
  1. Preheat oven to 475 degrees.
  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 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.
Recipe by Paulus Orchards at https://paulusmtairyorchards.com/roasted-vegetables/