Roasted Vegetables

Roasted Vegetables

Perfect for making a day ahead!

Adapted from AllRecipes

Ingredients

Metric System
Servings
  • 3 tsp thyme
  • 2 tbsp rosemary
  • 2 oz oil
  • 2 tbsp vinegar
  • salt
  • black pepper
  • 1 butternut squash
  • 2 bell pepper
  • 1 sweet potato
  • 3 potato
  • 1 onion
  • Step 1

    Preheat oven to 475 degrees F (245 degrees C).

    Step 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.

    Step 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.

    Step 4

    Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

    Step 1

    Roasting pan

    Roast the vegetables for 35 to 40 minutes in the preheated oven or until vegetables are cooked through and browned.

    Step 2

    Preheat oven to 475 degrees F (245 degrees C).

    Step 3

    Roasting pan

    Spread coated vegetables evenly on a large roasting pan.

    Step 4

    Large bowl

    Pour dressing from the small bowl into the large bowl, and toss with vegetables until they are coated.

    Step 5

    Small bowl

    In a small bowl, stir ingredients together.

  • 1 tbsp thyme
  • 2 tbsp rosemary
  • 0.25 cup oil
  • 2 tbsp vinegar
  • salt
  • black pepper
  • Step 6

    Large bowl

    In a large bowl, combine the vegetables.

  • 1 butternut squash
  • 2 bell pepper
  • 1 sweet potato
  • 3 potato
  • 1 onion
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