Roasted Vegetables Recipe

Roasted Vegetables

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbsp thyme
2 Tbsp rosemary
1/4 cup of olive oil
2 Tbsp balsamic vinegar

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, 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, and vinegar. 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.

Nutrition:
Per 1 cup serving size: Calories: 123; Total Fat: 4.7g