January 20, 2011

Roasted Veggies

We are not really veggie people around here. I try really hard, but you know how it goes.  We all loved this. Particularly John. It was pretty easy (minus all the cutting) and really, really good!

  • 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
  • salt and freshly ground black pepper
    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. 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.

1 comment:

Lindsay said...

I'm a firm believer that a little olive oil, rosemary and coarse salt can make just about any green veggie yummy. Parker's favorite is green beans. So yummy. Good with asparagus too.

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